Vegetarian tacos with cabbage, jicama, and corn

Ingredients:

Taco

• 1 package (340-400 g) of soybeans or any minced meat substitute
• 5-6 tbsp. l. coconut oil
• 1 cup finely diced onion
• 2 tbsp. sweet paprika
• 1 tbsp. l. ground cumin
• 1 tbsp granulated garlic
• 2 tsp ancho chili powder
• 1 teaspoon ground coriander
• 0.5 tsp cayenne pepper
• 0.5 tsp dried oregano
• 1/4 tsp ground cinnamon
• 3 tablespoons of apple cider vinegar
• 1 cup frozen grilled corn
• 8 6-inch (15 cm) diameter corn tortillas, heated
• Jicama and Cilantro Coleslaw, recipe below
• 4 radishes, thinly sliced
• Lime wedges, for serving

Coleslaw with jicama and cilantro

• 3 tbsp. crème fraîche
• 3 tablespoons mayonnaise
• Juice of 1 lemon (1-2 tbsp)
• 1 cup shredded white cabbage
• 1 cup jicama, thinly sliced
• 1/4 cup chopped fresh cilantro

Preparation:

1. Heat 5 tablespoons of coconut oil in a cast-iron skillet over medium heat. Add the onion and cook until golden brown, about 5 minutes. Add the ground beef substitute and stir to coat and heat through, adding more oil as needed to prevent sticking.
2. In a small bowl, combine the paprika, cumin, granulated garlic, ancho chili powder, ground coriander, cayenne pepper, oregano, and cinnamon. Stir in 3 tablespoons water and vinegar. Pour the spice mixture over the meat substitute and stir to distribute evenly. Add the corn. Continue to cook until heated through, 10-15 minutes. If the mixture begins to stick, add a little more water, 1 tablespoon at a time. Season with salt and pepper to taste before serving.
3. Spoon a little filling onto each tortilla and top with a few radish slices and the jicama-cilantro coleslaw. Serve with lime wedges.
   
   Coleslaw with jicama and cilantroIn a large bowl, combine the cream, mayonnaise, and lemon juice; season with salt and pepper. Add the cabbage, jicama, and cilantro and gently toss to distribute the ingredients evenly. Taste and adjust the seasoning as needed.
4. To reheat tortillas for serving, stack them, wrap the stack in damp paper towels or a damp kitchen towel, then wrap in plastic wrap or a microwave-safe bag (keep the bag open to allow steam to escape). Microwave for about 1 minute.