|Fusion Tacos with Sesame Carrot Coleslaw|
I am not sure what's gotten into me lately, but I am having so much fun mixing different types of foods together. Now, of course, mixing Mexican food with Asian influenced flavors is nothing new. There are fusion food trucks and restaurants popping up all over the place. But, I haven't seen many vegan options out there. I've got a few others up my sleeve I will be sharing soon.
|Spicy Sushi Sauce tops the Fusion Tacos made with TVP Taco Meat|
1 cup finely shredded cabbage
1/2 cup finely shredded carrots
1 teaspoon black sesame seeds
1/4 teaspoon red chili flakes
1 tablespoon sesame oil
2 tablespoons rice vinegar
Toss together all ingredients to coat, and refrigerate until ready to use.
Yield: 1 1/2 cups (enough to generously top 4 tacos)
|Nutrition Facts for Sesame Carrot Coleslaw|
4 (6 inch) corn tortillas
TVP Taco Meat (If you would rather avoid soy, and you don't have gluten intolerance, try Celine's Seitan Chorizo Crumbles instead!)
Sesame Carrot Coleslaw (recipe above)
1/2 cup finely diced red onion
3 stalks green onion, chopped
Spicy Sushi Sauce
To assemble the tacos:
In a dry frying pan on a grill, cook the tortillas until lightly browned on each side.
Add first, the TVP Taco Meat, then pile on the 'slaw. Top with red and green onions, then give it all a real liberal squirt of delicious Spicy Sushi Sauce.
Yield: 4 (6 inch) tacos
|A big yummy mess! And proof they are actually tacos!|