#Hard Shells

This is one of my favorite recipes to make! And you can certainly keep them fat free by leaving the guacamole out. You can see how this recipe can easily be adjusted to make enough for one person or more. Ingredients you’ll need: Black beans Onion Bell pepper Jalapeño (if you like spicy) Tomato Lettuce Cilantro Lime Cassava flour (I like Otto’s brand or Bob’s Redmill) Taco seasoning (recipe below) Clean salsa Verde (El Pinto is my favorite) Taco seasoning: 2 1/2 tablespoons chili powder 1 1/2 tablespoons sea salt 1 1/2 tablespoons ground cumin 1 tablespoon ground dried oregano 2 teaspoons onion powder 2 teaspoons ground coriander 2 teaspoons paprika Mix altogether and keep it stored covered in a jar. You can start with 1 tablespoon of this mixture for the beans adding more to your liking. If you’d like a link to the products I used in this video including the nonstick cookware and tortilla press, just comment TACO and I’ll send you the link. ENJOY! #medicalmedium #plantbased #tacos #medicalmediumfoods #foodismedicine

Say hello to your new taco obsession! These vegan tacos are easy to make and hard to stop eating 🌮 Products used: - Ultimate Pro Ceramic Non-Stick Frying Pan L - Gourmet Drum Grater + universal drum - Easy Pull Food Processor - Susi 3 Garlic Press - Spoon INGREDIENTS - Corn tortilla Filling - 200 g firm tofu - 3 cloves of garlic - 1 red onion - 2 tbsp tomato paste - Olive oil - 3 tpsb soy sauce - 1 tsp cumin - 1 tsp paprika - 1/4 tsp salt Salsa - 1 tomato - 1 small red onion - 1 clove of garlic - 1/2 green pepper - Cilantro - Salt & pepper Sauce - Yogurt - Lemon juice - Cilantro - 1 clove of garlic - Salt & pepper INSTRUCTIONS 1. Start by grating the tofu and adding in all the spices and putting it in the oven on a sheet pan on 275 C until golden brown. 2. Make the salsa by blending coriander, onion, green bell pepper, tomato, lime juice, and seasoning in a food processor. 3. Make the sauce by blending coriander, garlic, vegan yogurt, lime juice, and seasoning in the food processor. 4. Sauté chopped onion and garlic in a pan, then add seasoning and tomato purée. 5. Deglaze the pan with water and soy sauce, then add honey for sweetness. 6. Remove tofu from the oven and add it to the pan, coating each piece in the sauce. 7. Warm corn tortillas on the pan for a few seconds on both sides. 8. Assemble the tacos with the tofu mixture, salsa, and sauce. 9. Serve with lime wedges and enjoy your flavorful vegan tacos. #TheCleverlySwissBrand

Tacos 🌮 recipe! #tacorecipe #recipe #veg

Can we taco bout how amazing these are?? 🥒🧀🌮❤️‍🔥 [~130 cals 22g protein] - Find my cookbooks in my bio 👀💖 - Per taco: (“Tortilla”) ✰ 1/4 cup (28g) fat free cheese ✰ 2-3 tbsp pickles (Toppings) ✰ 2 oz extra lean ground beef (I seasoned mine with garlic powder, onion powder, paprika, salt and pepper) ✰ diced pickles, onions and tomatoes ✰ 1-2 tbsp Big Mac sauce (3 tbsp greek yogurt, 1 tbsp sugar free ketchup, 1 tbsp dill relish, 2 tsp mustard, 1 tsp distilled white vinegar, 1⁄2 tsp onion powder, salt and pepper) 1. Preheat oven to 300F 2. Rinse and dry cheese and sprinkle over pan in a circle shape. 3. Dry pickles with paper towel and place them on cheese. 4. Bake cheese and pickles for about 20-25 minutes or until cheese becomes golden and hardens. 5. Top tacos and enjoy! - Per taco 130 cals 2g fat 5g carb 22g protein

Smoky Soy Chunk Tacos w/ Pea & Jalapeño Crema ~48 protein | ~700kcal per portion Serves 2 Ingredients For the soy chunks 120g soy chunks 500ml veggie stock, just boiled 2 tsp chipotle flakes/ground chipotle 2 tsp smoked paprika 1 tsp chilli powder 1 tsp ground cumin 1 tsp garlic powder 1 tsp onion powder ½ tsp ground coriander ½ tsp cocoa powder, optional 1 tsp brown sugar 1 tbsp olive oil Juice of half a lime For the pea crema 200g frozen peas 150g yogurt, or plant based yoghurt for vegan 1 small jalapeño, deseeded and destemmed Zest & juice of ½ lime Small handful mint leaves Small handful coriander leaves Salt, to taste To serve 6 corn or flour tortillas, DM me for the recipe I use for homemade corn tortillas Salsa, optional Red or white onion, finely chopped Coriander Lime Method Prep the soy chunks | Soak the soy chunks in the just boiled vegetable stock for 10 minutes until rehydrated | Drain well and squeeze firmly to remove excess water | Set aside on a clean tea towel to steam dry for a few minutes Make rub | Meanwhile, combine the chipotle flakes, smoked paprika, chilli powder, ground cumin, garlic powder, onion powder, ground coriander, cocoa powder, if using, brown sugar, olive oil, salt and lime juice in a large bowl | Add the soy chunks and toss to coat Make crema | Preheat the grill to medium high | Bring a saucepan of salted water to the boil, drop in the peas and cook for 2 minutes then drain and rinse under a cold tap | Add the peas to a blender with the yoghurt, jalapeño, lime zest and juice, mint, and coriander | Blitz until smooth, adding a little water if needed | Taste and season Grill chunks | Add the soy chunks to a baking tray lined with foil | Spray or drizzle over a little oil | Place near the top of your oven under the pre heated grill and cook for 3-8 mins (big window but grills vary in heat so much so just be careful if yours runs hot) until golden and a little charred | Toss then repeat Assemble tacos | Heat tortillas | Spoon a generous amount of the pea & jalapeno crema to each taco, then some of the smoky soy chunks | Top with hot sauce the red onions, coriander and lime wedges for squeezing

Gluten Free Tacos 🤍 - 100 g @traderjoes gf breaded shrimp - 3 @missionfoodsus tortillas - 55 g Trader Joe’s cheese - 13 g onions - 46 g lettuce - 46 g avocado - 75 ml @pacesalsaandsauces - 15 g @daisybrand sour cream Calories: 736 Protein: 33

Favorite taco shells and a new Aldi find! 🌮

High Protein Ragi Taco ~ It’s a tasty, juicy & absolutely wholesome meal Comment “RECIPE” for complete recipe 🍽️ 🌮 #highproteinmeals #tacorecipe #milletrecipes #ramadanrecipes Healthy recipes, gluten free, millets, cooking, taco, Ramadan recipe, iftari

Crispy Bean & Cheese Tacos 🌮 Filled with creamy mashed rajma, melty mozzarella, and a zesty fresh salsa, these Crispy Bean & Cheese Tacos are the ultimate comfort food with an Indian twist. Serve it with this chipotle mayo, and I promise - you won’t be able to stop at just one! 1/2 cup Rajma - soaked overnight 1 medium onion - small diced 2 tomatoes - small diced 1-2 spicy green chillies - finely chopped 2 tbsps coriander - finely chopped 2 tbsps lime juice Chilli Lime Seasoning 1/2 tsp Tabasco Salt to taste 6-7 small rotis (whole wheat or all purpose flour) 1 cup mozzarella cheese - grated Chipotle Mayo Process: - Soak the rajma overnight, pressure cook with 1.5 cups of water and salt for 8-9 whistles until the rajma is super soft - For the salsa combine onion, tomato, green chillies, coriander, salt, chilli lime seasoning and lime juice - Mash the rajma with salt and lime juice, add 1-2 tbsps of the rajma cooking liquid and mash till soft with a masher - Heat the rotis in a pan with some oil - Spread the mashed rajma on one side, add the shredded cheese and fold the roti - Cook on both sides until it is nice and golden brown - Before serving, open the taco, add the salsa and chipotle mayo - Serve hot and enjoy! #tacos #mexicanrecipes #easyrecipes #taco #crispytaco #dinnerideas

ASMR Smash Tacos 😂🌮 Voice over courtesy of Rex, co-founder of Flavor Savor Recipe makes 10–12 tacos, serves 3–4 👇🏽 ~ 48g Protein, 650 Cal for 3 tacos Ingredients: -1.5 lbs lean ground beef - 1 pouch Taco the Town meal prep seasoning - 12 corn tortillas - 1 small container pico de gallo (store bought = elite efficiency) - 1 small container guacamole - 1/2 cup shredded cheddar Directions: - Mix ground beef with the entire pouch of Taco the Town - Scoop ~75g of beef and press it thinly onto each tortilla - Repeat for all 10–12 tortillas - Cook meat-side down for ~1:30 - Flip, cook tortilla side for ~30 seconds - Top with pico, guac, cheddar - Accept compliments 🔥🔥🔥🌮 Taco the Town officially enters the group chat May 4 First drop = limited Early access list gets first crack If you like flavor, you know what to do Link’s in the bio

These Hara Bhara Smashed Tacos are my take on a healthy, flavour-packed Indian-style taco 🌮 Perfect for when you want something wholesome, filling, and delicious without overthinking it! Ingredients- •1 Potato - boiled •1/2 cup Spinach •1/4th cup Peas •1 Tbsp Coriander •100g Paneer •1 tsp Jeera Powder •1/4 tsp Chilli powder •1/2 tsp Amchoor pwd •1/2 tsp Garam masala pwd •2 cloves Garlic •1 spicy Green Chilli •1/4th” piece Ginger •2 Tbsps Besan - roasted 4 small rotis Green chutney 1/2 an onion - diced 1 small tomato- diced 1 tbsp coriander - chopped 1/2 a cucumber - diced 1 tbsp salt 1/2tbsp lemon juice Salt & red chilli powder to taste Process: •Clean the spinach and blanch along with the green peas. •Strain the greens and shock it in ice water. Once done remove the excess water from it. •In a blender add the blanched spinach and peas along with coriander,ginger, garlic and green chilies. Add a cube of ice and blend it into a smooth paste. •In a plate grate boiled potato and paneer. Add the spinach paste along with all the dry spices and roasted besan. •Adjust the seasoning with salt and pepper. Mix everything well to combine. •On a heated pan take roti and spread the hara bara mixture onto it. •Drizzle with some oil and flip over.Cook until the top is golden brown. •Dice onion,tomatoes and cucumber into medium sized cubes. •Toss it with salt, lemon juice, chilli powder and chopped coriander •Place the salad mixture on top of the prepared roti.Drizzle some green chutney. •Fold it into a taco shape and enjoy. #harabharataco #tacos #taco #easyrecipes

Tofu Crunchwrap Supreme 🔥 Comment *recipe* or *crunchwrap* & I’ll DM you the recipe link! If you’re not following me Instagram won’t allow the DM! 💗 This is a vegetarian Taco Bell Crunchwrap recipe that can be made vegan. This version uses a tofu crumble that mimics the meat in the original Crunchwrap supreme. It adds flavor and protein to the dish! The Crunchwrap is layered with beans, tofu meat, cheese, tostada, veggies and sauces! Then it’s roasted to perfection. This Taco Bell Mexican dish is a must try at home. Maybe make this on taco Tuesday!! Happy Cooking! 💗 . . #foodreels #reelsusa #foodrecipes #theglobalvegetarian #tofu Crunchwrap supreme, tofu recipes, vegetarian recipes, Taco Bell recipes, easy recipes, meal ideas, food USA, tofu Mexican recipes, food recipes @missionfoodsus @franklinfarmsfoods @housefoodsamerica @chosenfoods @goyafoods @tacobell @oldelpaso @veggiesmadeeasy @daisybrand @sietefoods @walmartcreator @walmart @shopritestores @acmemarkets