mini beefless taco cups
- 2 cups beefless ground
- 1/2 cupavocado, finely chopped
- 1/4 cupred peppers, finely chopped
- 1/4 cupyellow peppers, finely chopped
- 1 tspolive oil
- 1 tsplemon juice
- 1 tbsp cilantro, chopped
- 1/2onion, chopped
- 3garlic cloves, minced
- 1 tsppaprika
- 1/2 tspcayenne
- 1 bagTostitos scoops
- garnishshredded romaine lettuce and parmesan (or vegan option)
preparationIn a bowl mix together avocado, red and yellow peppers, cilantro, olive oil and lemon juice. Place in fridge for about 10 min so flavors blend together.
In a medium skillet, sweat onions, garlic, paprika and cayenne. Add the beefless ground. Saute over medium heat for 2 to 3 minutes or until the beefless ground is hot.
Place a piece of romaine into the scoop and fill it with the beefless ground. Finish the scoops with a teaspoon of the avocado salsa and a little bit of parmesan (or vegan option).