One of my earliest and favorite recipes came from having a bunch of stuff around and throwing it together.
Tacos Repollos (Cabbage Tacos)
-Cabbage
-Onions (sliced) and garlic
-Sweet peppers (the ones that look like baby bell peppers, generally come in red yellow and orange)(also sliced)
-Vegan ground meat (impossible is my preferred)
-Salt, pepper, cumin, chili powder, adjust to your preference
-Small corn tortillas (street taco style, flour tortillas are OK but corn ones are so much better to me)
-Fresh lime or lime juice if you have it
Sauté the onions and garlic, then add the sweet peppers. After a bit, clear the center of the pan and add the ground “meat” and brown it. I start seasoning the “meat” directly around here.
Once it’s mostly browned, mix everything currently in the pan together, then start adding shredded cabbage. You can fill up the pan with cabbage and cover everything, it doesn’t matter because your goal is to cook the cabbage down a lot.
I tend to mix a good bit of cabbage into the rest and add more once it cooks down enough. Just make sure nothing else starts to burn and keep mixing it in.
Add seasoning to the cabbage while mixing it in (salt helps it cook down faster). Once it is almost finished cooking, squeeze some lime straight into the pan and mix it up.
Scoop it onto the tortillas and squeeze a little more lime on the finished tacos if you want.
These are the best vegan tacos I’ve ever had and just writing this out is making me crave them again. I prefer the smaller tortillas just so I can eat more tacos. I like these so much that we served them at my wedding.
One of my earliest and favorite recipes came from having a bunch of stuff around and throwing it together.
Tacos Repollos (Cabbage Tacos)
-Cabbage -Onions (sliced) and garlic -Sweet peppers (the ones that look like baby bell peppers, generally come in red yellow and orange)(also sliced) -Vegan ground meat (impossible is my preferred) -Salt, pepper, cumin, chili powder, adjust to your preference -Small corn tortillas (street taco style, flour tortillas are OK but corn ones are so much better to me) -Fresh lime or lime juice if you have it
Sauté the onions and garlic, then add the sweet peppers. After a bit, clear the center of the pan and add the ground “meat” and brown it. I start seasoning the “meat” directly around here.
Once it’s mostly browned, mix everything currently in the pan together, then start adding shredded cabbage. You can fill up the pan with cabbage and cover everything, it doesn’t matter because your goal is to cook the cabbage down a lot.
I tend to mix a good bit of cabbage into the rest and add more once it cooks down enough. Just make sure nothing else starts to burn and keep mixing it in.
Add seasoning to the cabbage while mixing it in (salt helps it cook down faster). Once it is almost finished cooking, squeeze some lime straight into the pan and mix it up.
Scoop it onto the tortillas and squeeze a little more lime on the finished tacos if you want.
These are the best vegan tacos I’ve ever had and just writing this out is making me crave them again. I prefer the smaller tortillas just so I can eat more tacos. I like these so much that we served them at my wedding.