This post is also available in:
Español
Because I started exercising again a while ago, I think it’s important to eat well without having to prepare too difficult things. And I’m still busy finishing everything in my cupboards, fridge and freezer! Often I see reels of foodies showing what they eat in a day, and tacos are often in those.
Mike also often enough makes me jealous with his delicious tacos, so I was so excited last week that I decided to make them! Unfortunately I didn’t have any meat in the house that I could use, so I used my soy chunks, because I always have enough of those in the house!
But to get the real meat effect I was craving, I decided to bake the soya chunks over a high heat for a little longer to make them a little crispier, and guess what? Worked like a charm! But I thought there was still something missing. So then I thought that I could also make my delicious cilantro lime sauce with it.
I was able to make a delicious meal for everyone in the house in no time! It just wasn’t enough for the three of us, so next time I’ll make sure I have more tacos in the house.
Of course you can also make these tacos with minced meat, but I think it’s important not to eat meat every day. Once you know how to properly bake the soy chunks, you miss real meat a lot less. Of course, that’s just one experience (mine), but I’ve also completely conquered Luis with soy meat. Especially because he was very critical in the beginning, it really feels like I’ve achieved a big goal.
Now roll up your sleeves, let’s go into the kitchen!
Ingredients
12 small tacos
Filling
- 160 gr soy chunks, dry
- 2 tablespoons (smoked) paprika powder
- olive oil
- 1 white onion
- 2 tablespoons taco mix
- salt
- pepper
Lime Cilantro Dressing
- 8 tablespoons of olive oil
- handful of parsley
- handful of cilantro
- juice of a lemon and a half
- salt
- pepper
- 2 cloves of garlic
Toppings
- 2 tomatoes, diced without seeds
- 2 carrots, grated
- 1 red onion, finely sliced
- cilantro, chopped
- 2 spring onions, chopped
- chili flakes
- creme fraiche
- Ketchup
Preparation
Soak the soy chunks for at least 20 minutes. Meanwhile you can prepare all the toppings and prepare the sauce! Mix all the ingredients for the dressing in a mixer or with a hand blender and blend until it becomes a kind of vinaigrette. Add a little more oil and let it become one. Taste and add more lime juice or salt to taste, then refrigerate.
Heat some olive oil in a large frying pan. Drain your soy chunks and squeeze them well so that they barely contain any water. Add the soy chunks to the pan. Watch out for splashes. Immediately add salt and pepper and the paprika powder and stir well over high heat. Make sure the chunks stick well and then add the taco mix. Let it cook for 10 minutes, but keep stirring regularly.
When the chunks eventually turn brown and a little crispy, let them sit for a few more minutes and turn off the heat. Prepare the tacos according to package directions. First spread a layer of ketchup on the taco, then a little carrot, then a pile of soy chunks, tomato, cilantro dressing, crème fraîche and chili flakes, some cilantro, and finally red onion and spring onion! Now you are ready to enjoy!
Voilà, a delicious quick and meat-free snack that is suitable for any time of the day!
The result
Can I tell you a secret? I didn’t have enough cilantro for my dressing, so I used a little parsley, because I was just really hungry for my delicious zingy dressing. I just love limes and lemons!
I could really eat these tacos every day, but I’m afraid that would soon get boring. That’s why I’ll always keep looking at other meatless options and experimenting with them!
Well friends, you’ve gained one recipe and I will continue writing my cookbook! Greetings!
