Crispy Cheese "Beef" Tacos - Tacos de Picadillo
No mess, no stress! These Crispy Cheese “Beef” Tacos will have you wondering if a tradition styled taco is really your preferred choice of taco.
Beef tacos, primarily known as carne asada tacos here at AFN, were one of my favorites growing up! My young taste buds didn’t care if it was my mothers yummy tacos or those cheap drive through tacos from that one place…You know the place! I just loved a warm delicious tortilla with all my favorites inside.
A couple decades have gone by and not much has changed! Tacos are still a go-to meal for me and this crispy vegan twist to it has quickly become a fav in my house. They’re a great entree, appetizer, and party grabber. We love a versatile dish!
Gathering all the ingredients for the tacos, crema, and salsa can be so simple and quick thanks to Whole Foods large selection of delicious vegan options. You can find everything you need for this recipe there, ESPECIALLY their absolutely delicious vegan mozzarella cheese shreds.
I personally recommend that you make sure to not skip out on the crema as it really is the cherry on top that helps make this dish an absolute HERO!
I know it’ll have you smiling from ear to ear like it’s always done to me!
PREP TIME
10min
COOK TIME
35min
TOTAL TIME
45min
INGREDIENTS
- 1/2 Onion, diced small
- 3 Cloves of Garlic
- 2 Large Carrots, chopped small
- 2-3 Yukon Gold Potatoes, chopped small
- 1/2 Cup Vegetable Broth
- 1 Package Plant-Based Ground Beef (I used Beyond Meat)
- Salt & Pepper
- 12 Corn Tortillas
- 8 Ounces Shredded Plant-Based Mozzarella (We used 365 brand by Whole Foods)
- Oil for Pan Frying
For the salsa for the meat mixture
- 2 Roma Tomatoes
- 1/4 Onion
- 1/4 Cup Vegetable Broth
- 3 Cloves of Garlic, minced
- 1/4 Bunch of Cilantro
- 1 Serrano or Jalapeño Pepper
- Small Pinch of Salt & Pepper
For the creamy avocado jalapeño Ccrema
- 1 Cup Raw Cashews
- 1/2 Cup Filtered Water
- Juice of 1 Lemon
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Salt
- 2 Tbsp Nutritional Yeast
- 1 Jalapeño
- 1/2 Avocado
- Small Handful of Cilantro
EQUIPMENT
- 2 Medium-Large Sized Pans
- 1 Blender or Food Processor
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- To a large pan over medium heat, add 1 tbsp of oil. Add in 1/2 of an onion (diced small), sauté for 3 minutes then add in chopped carrots and potatoes. Cook on medium-low heat, adding 1/2 cup of water or broth then cover with lid to help steam.
- Once the veggies are cooked, add in minced garlic and plant-based ground beef. Cook for 7 minutes or until browned, season with salt and pepper.
- On a hot skillet, char the salsa ingredients (minus the cilantro). In a blender, add all the salsa ingredients and blend until smooth. Add the sauce to the plant-based meat mixture. Let it cook for 6-8 minutes. Taste and add more salt & pepper to your liking.
- Heat tortillas on a hot pan, so that they are bendable.
- Add 2 tbsp of the mixture to one side of the tortilla, a couple tbsp of vegan cheese and fold to close. Don’t overstuff!
- Add enough oil to the bottom of a pan and fry for 2-3 minutes on each side or until golden brown. You can also bake them at 375 for 10 minutes… just brush with a little oil on both sides.
- Serve with vegan sour cream or Creamy avocado jalapeño crema!
Creamy Avocado Jalapeño Crema
Cover cashews with boiling water and let soak for 15 minutes. Or you can soak cashews over night! Add ingredients to blender and blend until smooth.
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
