Vegan Recipe 5

Abdominal Tacos

Marinade:
3 lb. Vegan abdominals (like flank steak), cut into bite-sized strips
1/4 cup white vinegar
1/4 cup soy sauce
2 garlic cloves, minced
1 limes, juiced
1/4 cup olive oil
1/2 tsp. salt
1 tsp. ground black or lemon pepper
1/2 tsp. garlic powder
1/2 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. ground cumin
1/2 tsp. paprika

Fresh Salsa:
1/2 red onion, chopped
1/4 cup chopped fresh cilantro
1/2 lime, juiced

Cooked Salsa:
1 tomato, chopped
1 jalapeno pepper, chopped
1/2 yellow onion, chopped
2 cloves garlic, minced
Pinch salt and pepper, to taste

About 12-16 corn tortillas
1 cup crumbled Cotija cheese
1 lime, cut into wedges

In a medium bowl, whisk together the vinegar, soy sauce, 2 cloves of garlic, lime juice and olive oil. Season with salt, pepper, garlic powder, chili powder, oregano, cumin and paprika. Place the Vegan in a thin layer in a large glass baking dish (covered with plastic wrap) or a resealable plastic bag and toss with the marinade. Marinate in the refrigerator for 1 to 8 hours.

Preheat the oven to 450F.

In a small skillet, heat 1 Tbsp. oil and cook the tomato, onion, jalapeno, and 2 cloves of garlic until soft; set aside. In a small bowl, stir together chopped red onion, cilantro, and the lime juice; set aside.

Heat vegetable oil in a large skillet over medium-high heat. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.

Heat ½” of oil in a small skillet and fry the corn tortillas, one side at a time, into a taco shell shape. Remove and drain on paper towels. Place a generous amount of Vegan, salsa, and cheese into each taco and garnish with limes. Makes 4 servings.