Plant-based seasoned grounds served inside lettuce cups with homemade avocado crema and fresh salsa.
2 small ripe tomatoes
1 jalapeño pepper
8 large butter lettuce leaves, or tortillas
1 avocado, peeled and pitted
2 tbsp freshly chopped cilantro leaves, plus more to garnish
¼ cup sour cream
Juice of ½ a lime + lime wedges to garnish
1 clove garlic
1 tbsp avocado oil
1 12-ounce package OZO™ plant-based Mexican-seasoned Ground
To begin, dice the tomatoes, remove the seeds from the jalapeño pepper and slice it thinly, then set those aside. Thoroughly wash the butter lettuce leaves and set them aside to dry. If you’re using tortillas, wrap them up in foil and put them in the oven at 250°F until you’re ready to serve.
Now, add the avocado, 2 tablespoons of cilantro, sour cream, juice of ½ a lime and garlic clove to a food processor or blender. Pulse/blend until the mixture is smooth and creamy. Transfer the avocado cream to a jar or bowl with an airtight lid and store in the fridge until ready to serve.
Now, add the avocado oil to a hot skillet and add the OZO™ plant-based Mexican-seasoned ground to the pan. Cook the seasoned ground, breaking it up with your spatula/spoon as it cooks, until it’s brown with crispy edges and cooked through, about 5-7 minutes. Remove the seasoned ground from the heat and assemble the tacos.
To assemble the tacos, put a couple tablespoons of the Mexican seasoned ground on the bottom of each lettuce cup or tortilla, then top with diced tomatoes, avocado crema, a couple slices of jalapeño pepper and fresh cilantro. Serve with lime wedges.
Keywords: Plant based tacos, vegan tacos, vegan Mexican street tacos