Street Tacos or any small tortilla is fine if you can't find them
2cVegan Soy Curls, soaked & drainedor other protein choice
Taco Seasoningto taste
1cVegan Shredded Swiss or Mozzarella-Style Cheese
1/4cPace® Salsa Verdeplus more for serving
1/4cVegan Sour Cream plus more for serving
In a large saute pan over medium heat, add the vegan textured soy protein that you have rehydrated in boiling water and drained of excess moisture. If you are using a frozen product, just add to the pan in the next step below. No need to thaw.
Add the water and taco seasoning and saute until most of the liquids have absorbed and the soy 'chicken' curls have gotten golden brown on the edges.
Arrange the folded tortillas on an oven safe platter and fill with the seasoned soy chicken. Top with shredded cheese, Pace® Salsa Verde, vegan sour cream and melt. I actually used a microwave safe platter to do mine.
Finally, to finish the dish, add diced red onion and freshly chopped parsley (or cilantro) and serve warm with extra sides of the salsa and sour cream.