Vegan Keto Stuffed Avocado Tacos
Calories 570kcal
Ingredients
- 1/2 cup tvp (Bob’s Red Mill, Textured Vegetable Protein)
- 1/2 cup hot water
- 1/2 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 1 tablespoon coconut oil
- 1/2 red onion (Bob’s Red Mill, Textured Vegetable Protein)
- 2 roma tomatoes (Bob’s Red Mill, Textured Vegetable Protein)
- 1 jalapeno chilies (Bob’s Red Mill, Textured Vegetable Protein)
- 1/2 cup cilantro (Bob’s Red Mill, Textured Vegetable Protein)
- 3 lime (two juiced
- 1 teaspoon minced garlic
- 1/2 cup almond milk
Instructions
- Cilantro Lime Dressing
- Peel two of the avocados and remove pits.
- Cut them into chunks.
- Put the chunks into a blender along with 2 tablespoons of lime juice, 1 teaspoon minced garlic, 1 tablespoon chopped cilantro, and ½ cup almond milk.
- Blend until dressing is creamy and smooth.
- Add more almond milk to desired thickness.
- Set aside.
- Stuffed Avocado
- Prepare the TVP by placing it in a medium-sized mixing bowl along with hot water, chili powder, cumin, paprika, garlic powder, and sea salt.
- Mix the ingredients together and let sit so the TVP can soak in the water and spice flavors.
- Slice the remaining four avocados in half and remove the pit.
- Leave the skin on.
- Cover exposed avocado with part of the lime juice to prevent browning.
- In a separate mixing bowl, mix together the chopped tomatoes, jalapeno, remaining cilantro, coconut oil, and remaining lime juice.
- Once the TVP is ready, fluff it up with a fork and combine with the tomato mixture.
- Mix together.
- Place TVP mixture inside the hollow of each avocado.
- Drizzle with the cilantro lime dressing and garnish with a wedge of lime, halved cherry tomatoes or chopped Roma tomatoes, and a bit of cilantro.
- Enjoy!
Originally posted 2019-02-20 18:48:03.
