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vegetarian citrus-corn tacos recipe

Written on Wednesday, September 21, 2016 | 10:20:00 PM

Serves : servings 

Preparation time : 30 minutes 

Ingredients : 
- ½ cup orange juice
- ¼ cup snipped fresh cilantro
- 1 teaspoon finely shredded lime peel
- 2 tablespoons lime juice
- 1 fresh jalapeño chile pepper, seeded and finely chopped*
- 3 cloves garlic, minced
- 1½ teaspoons cornstarch
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon black pepper
- 2 teaspoons cooking oil
- 1 medium red sweet pepper, cut into thin strips
- 1 12-ounce package frozen cooked and crumbled ground meat substitute (soy protein)
- 1 cup frozen whole kernel corn
- 8 6-inch corn tortillas
- ½ cup light sour cream

Preparation Method :
1) For sauce, in a small bowl combine orange juice, cilantro, lime peel, lime juice, jalapeño pepper, garlic, cornstarch, salt, and black pepper. Set aside.

2) In a large nonstick skillet heat oil over medium-high heat. Add sweet pepper strips; cook and stir until crisp-tender. Remove sweet pepper strips.

3) Add soy protein crumbles to skillet. Cook, stirring occasionally, for 3 to 4 minutes or until heated through. Stir in corn. Stir sauce; add to skillet. Cook and stir until thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. Return sweet pepper strips to skillet; stir to combine.

4) Wrap tortillas in microwave-safe paper towels. Microwave on 100 percent power (high) for 45 to 60 seconds or until warm. Divide the pepper mixture among tortillas and top with sour cream. Fold the tortillas over the filling.

*test kitchen tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.


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