Serves 3-4 Total Time 45 minutes
INGREDIENTS
– 1 box of Holy Cow 50/50 Crumble (454g)
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– ½ teaspoon garlic powder
– ½ teaspoon chili powder
– ½ teaspoon salt
– ½ teaspoon freshly cracked pepper
PICO DE GALLO
– 1 cup cherry tomatoes, quartered
– ½ sweet onion, diced
– ¼ cup cilantro, chopped
– ½ lime, juiced
– pinch of salt and pepper
FOR SERVING
– tortillas, soft or hard shell
– cheddar cheese, freshly grated
– avocado, diced
– fresh cilantro
PREPARATION
Heat a large pan over medium heat with a little oil. Add Holy Cow 50/50 Crumble. Brown the crumble and break it apart with a spoon.
Add in the cumin, paprika, garlic powder, chili powder, salt and pepper. Stir well. Cook thoroughly. Warm the tortillas or hard taco shell in the oven 1-2 minutes. Place the cooked HOLY COW 50/50 CRUMBLE in the warmed tacos. Top with a little (or a lot) pico de gallo, fresh cilantro, cheddar cheese and the diced avocado.
PICO DE GALLO
Toss the tomatoes, onion, cilantro and lime juice together in a bowl. Season with a pinch of salt and pepper.
