"FAUXRIZO" TACO FILLING

Provided by Damaris Phillips

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 25

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5 to 6 tablespoons coconut oil
1 cup finely diced yellow onions
1 package (12 to 14 ounces) ground meat substitute, such as seitan
2 tablespoons sweet paprika
1 tablespoon ground cumin
1 tablespoon granulated garlic
2 teaspoons ancho chile powder
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
3 tablespoons apple cider vinegar
1 cup frozen grilled corn
Salt and freshly ground black pepper
Eight 6-inch corn tortillas, warmed
Jicama and Cilantro Creme Fraiche Slaw, recipe follows
4 radishes, thinly sliced
Lime wedges, for serving
3 tablespoons creme fraiche
3 tablespoons mayonnaise
1 lemon, juiced (1 to 2 tablespoons)
Salt and freshly ground black pepper
1 cup shredded white cabbage
1 cup julienned jicama
1/4 cup chopped fresh cilantro

Steps:

Warm 5 tablespoons of the coconut oil over medium heat in a cast-iron skillet. Add the onions and saute until golden brown, about 5 minutes. Add the meat substitute and stir to coat and just warm through, adding more oil as needed to prevent it from sticking.
In a small bowl, combine the paprika, cumin, granulated garlic, ancho chile powder, coriander, cayenne, oregano and cinnamon. Stir in 3 tablespoons water and the vinegar. Pour the spice mixture over the meat substitute and stir to completely combine. Add the corn. Continue to cook until the mixture is hot, 10 to 15 minutes. If it starts to stick, add a little more water, 1 tablespoon at a time. Season with salt and pepper prior to serving.
Fill each tortilla with some of the mixture and top with some of the Jicama and Cilantro Creme Fraiche Slaw and radish slices. Serve with lime wedges.
Whisk together the creme fraiche, mayonnaise and lemon juice in a large bowl and season with salt and pepper. Add the cabbage, jicama and cilantro and gently stir to combine. Taste and adjust the seasoning as needed.