Crispy Crumbled Lupin Tacos
Tiempo de preparación:
10 Minutes
Raciones:
4 Servings
Tiempo de cocción:
15 Minutes
Autora
Acerca de la receta
These easy lupin tacos are made with crumbled Yellow Sunshine Nature Lupin by New Roots, pan-fried until golden and crispy, then seasoned with Mexican spices. Pile the crispy lupin into warm tortillas with fresh pico de gallo, lettuce, creamy avocado, and plenty of hot sauce for a quick, protein-packed taco.
Ingredientes
Crispy Lupin Crumbles
- 1 package Yellow Sunshine Nature Lupin
- 1–2 tablespoons neutral oil
- 1 teaspoon ground cumin
- 2 teaspoons paprika
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon ground coriander
- Pinch of cayenne pepper, optional for extra heat (I always add)
- Black pepper, to taste
- 1–2 teaspoons soy sauce or tamari for gluten-free
For the Tacos
- 8 small flour or corn tortillas
- Pico de gallo
- Shredded lettuce
- Sliced or diced avocado
- Fresh cilantro, optional
- Lime wedges, for serving
- Your favorite hot sauce
Porciones
Rendimientos
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Recetas vinculadas
Preparación
Step 1
Place the lupin in a bowl and use your hands or a fork to crumble it into small, irregular pieces. Keep some variation in size so the crumbles develop a better texture as they crisp.
Step 2
Heat the neutral oil in a large skillet over medium-high heat. Once hot, add the lupin crumbles and toss to coat evenly. Cook for a few minutes, tossing occasionally, until the edges begin to turn golden and crisp.
Step 3
Add the cumin, paprika, chili powder, garlic powder, onion powder, oregano, coriander, optional cayenne, and black pepper. Toss until the lupin is evenly coated.
Step 4
Drizzle in the soy sauce, or tamari for a gluten-free version, and toss again. Continue cooking until the lupin is browned with crispy pieces throughout. Let some crumbles sit against the hot pan between tosses so they develop crisp edges, then adjust the seasonings to taste.
Step 5
While the lupin finishes cooking, warm the flour or corn tortillas in a dry skillet until soft and lightly toasted.
Step 6
Divide the crispy lupin between the warm tortillas. Top with pico de gallo, shredded lettuce, avocado, and optional cilantro. Finish with hot sauce and serve immediately with lime wedges.
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