½teaspoonlemon pepperor use ¼ teaspoon black pepper and another pinch of salt
½teaspoonsalt
1tablespoonoil
1tablespoonlime juice
8small flour tortillasor corn tortillas
lettuce, tomato, onion, vegan cheddar shreds, cilantro, vegan sour creamfor topping - optional - use your favorite chicken taco toppings!
Instructions
Place the soy curls into a bowl and pour on enough boiling water to cover them completely. Let them soak for 10 minutes, then drain them. When the soy curls are cool enough to handle, squeeze out the excess water and transfer them to a high-sided bowl or a large, zip top bag.
Add the lime juice to the soy curls, tossing to coat well. In a separate small bowl, combine the salt and all of the spices and cornstarch. Add the spices to the bowl or bag of soy curls, and toss to coat the soy curls really well in all of that seasoning.
Heat the oil in a pan on medium-high heat and add the soy curls. Cook, stirring frequently, for 7-10 minutes, until the soy curls start to brown and turn crispy.
Divide the vegan chicken mixture between your tortillas, and add toppings of your choice. Serve immediately.
Video
Notes
Nutritional information does not include toppings. Leftover soy curls will keep for up to 3-4 days in the fridge. Store the soy curls, tortillas, and toppings separately. I have not tried freezing these.