Neat Mini Taco Salads - Meatless, taco, tacos

Neat Mini Taco Salads

  

March 14, 2017

A vegan party appetizer that couldn't be quicker to prepare, and devour! Enjoy a healthy appetizer with our neat Mexican Mix.

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 24
Neat Mini Taco Salads - Meatless, taco, tacos

Directions

1Using a 4-inch round cookie cutter, cut out two rounds from each corn tortilla.

2Fill a frying pan with high heat oil, enough to submerge the tortilla rounds completely. Fry the tortilla rounds until they are browned and crisp, about 1 minute each. Place the tortilla crisps on paper towels to drain the oil. Add a pinch of salt to each. Let cool.

3Prepare entire 5.5 oz. package of neat Mexican Mix according to package instructions, which requires mixing with 2 large eggs (or neat eggs) and 2 Tbsp. of water.

4After you have browned the “meat” mixture, place in a food processor and pulse 2-3 times, until you have a texture similar to ground meat. Take the food processor bowl off. Add the almond oil and rub into the “meat” mixture with your hands to make moist. Season to taste with salt, pepper and hot sauce.

5Place tortilla crisps onto a serving platter. Top each tortilla with the following ingredients in the following order: shredded romaine lettuce, “meat” mixture, pico de gallo, one black olive slice, one piece of diced avocado, and one whole cilantro leaf.

Ingredients

1 neat Mexican Mix package, crumbles, prepared per the package instructions.

12 100% corn tortillas

Salt

2 eggs of neat eggs

2 tbsp water

1/5 tbsp avocado oil

Salt, pepper and hot sauce to taste

2 cups romaine lettuce, chiffonade

2 cups pico de gallo

1 avocado, diced

2 cups pitted, sliced black olives

24 whole cilantro leaves, stems removed

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