Beyond beef tacos

INGREDIENTS

• 1 lb beyond beef
• ½ cup tomato sauce
• 1 tbsp chili powder
• ½ tsp salt
• ½ tsp cumin
• ¼ tsp oregano
• ¼ tsp garlic
• ¼ tsp onions
• An eighth tsp cinnamon
• An eighth tsp cayenne pepper
• An eighth tsp paprika
• An eighth tsp coriander
• 8 corn tortillas
• ½ cup vegan cheddar cheese
• 1 avocado
• ¼ head lettuce
• 1 half bunch cilantro
• 1 tomato
• 5½ limes

TOOLS

• 1 scissors
• 1 knife
• 1 spoon
• 1 squeezer
• 1 bowl
• 1 sauté pan
• 1 skillet
• 1 serving plate
• 1 fork
• 1 wooden spoon

Cut the oregano with scissors. Chop the cilantro and coriander.

Shred the lettuce. Peel and chop the garlic. Peel and dice the onions. Halve and deseed the tomato, then cut it into cubes.

Cut the avocado in half.

Peel and stone the avocado halves with a spoon. Then cut them into 1/2-inch slices.

Squeeze half a lime with a squeezer to get lime juice. Then cut the remaining limes into slices.

Place the avocado slices in a bowl and mash gently with a fork. Then add half of the chopped cilantro, diced onions, lime juice, cumin, cayenne pepper, chili powder, paprika, and a quarter tsp salt. Stir well with a spoon to get guacamole.

Place the beyond beef in a sauté pan and turn on the heat. Add the chopped garlic and stir with a wooden spoon. Cook for 5 minutes, then add the tomato sauce, cinnamon, oregano leaves, a quarter tsp salt, and half of the chopped coriander. Stir with a wooden spoon. Simmer for 3 minutes to get a beyond meat mixture, then remove from the heat.

Put the corn tortillas in a skillet and turn on the heat. Toast for 3 minutes, then remove from the heat.

Transfer the toasted corn tortillas to a serving plate. Add the beyond meat mixture and top with guacamole, diced tomatoes, shredded lettuce, and remaining chopped cilantro. Garnish with the rest of the chopped coriander, lime slices, and grated vegan cheddar cheese.

It’s ready to be served !