Name: Crispy Soy Curl Tacos
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 8 servings
Ingredients: 2 cups water; 2 teaspoons better than bouillon no chicken base; 4 ounces soy curls; 1.5 tablespoons tamari (divided); 2 tablespoons cornstarch; null null black pepper (Freshly cracked); 3.5 tablespoons avocado oil (divided); 3.5 tablespoons olive oil (divided); 8 null flour tortillas ((or corn tortillas)); 8 null corn tortillas; 1.5 teaspoons ancho chile powder ((or regular)); 1 teaspoon ground cumin; 1 teaspoon chipotle chile flakes; 0.5 teaspoon dried oregano; 0.5 teaspoon garlic powder; 0.25 teaspoon onion powder; 1 teaspoon brown sugar (organic); null null guacamole (Simple (see recipe card)); null null salsa (Mango Avocado (or salsa of choice such as pico de gallo)); null null mango; null null lime (wedges)

Instructions

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1

Heat the water (2 cups) and better than bouillon no chicken base (2 teaspoons) in a medium saucepan until barely simmering, whisking to dissolve. Alternatively, heat in the microwave until very warm.
2

If there are dusty [soy curls] crumbs, strain them in a fine-mesh sieve. Add the [soy curls] to the hot broth, pushing to submerge. Remove from heat and soak for minutes (10), stirring occasionally. Drain and let cool.
3

Once cool enough to handle, squeeze out the liquid from the [soy curls], one handful at a time. Aim to remove a generous 0.33 cup (90 ml) of liquid.
4

Optionally, slice thicker [soy curls] pieces lengthwise to about 0.25 inch wide (6 mm) or roughly chop them, for more even crisping.
5

In a bowl, add tamari (0.5 tablespoon) to the [soy curls] and toss. Repeat two more times with remaining tamari (1 tablespoon), tossing between each addition. Then, sprinkle with cornstarch (2 tablespoons) and several cracks of [black pepper] and toss until well-coated.
6

Heat a large nonstick frying pan over medium heat with avocado oil (2 tablespoons) or olive oil (2 tablespoons) for minutes (2). Add the [soy curls] and stir to coat. Stir every minutes (2) until browned and crispy, for a total of 12 minutes (10 to).
7

While [soy curls] cook, prepare the Taco Seasoning. In a small bowl, combine ancho chile powder (1.5 teaspoons), ground cumin (1 teaspoon), chipotle chile flakes (1 teaspoon), dried oregano (0.5 teaspoon), garlic powder (0.5 teaspoon), onion powder (0.25 teaspoon), and brown sugar (1 teaspoon). Heat your smallest saucepan over medium heat with avocado oil (1.5 tablespoons) or olive oil (1.5 tablespoons). Once shimmering, add the Taco Seasoning. Stir almost constantly for seconds (30) until aromatic. Immediately remove from heat and pour into a medium bowl to cool slightly.
8

Once [soy curls] are done frying, transfer them to the bowl with the tempered Taco Seasoning and toss to coat. Taste and add a pinch of [kosher salt] or [sea salt] as needed.
9

Warm the [flour tortillas] or [corn tortillas] in a frying pan over medium heat until warm and slightly puffed, or in the microwave.
10

Assemble: Spread some [guacamole] onto each tortilla. Top with seasoned [soy curls], [salsa] (using a slotted spoon if watery), and a squeeze of [lime] wedges.