Crispy Crumbled Lupin Tacos
Temps de préparation:
10 Minutes
Portions:
4 Servings
Temps de cuisson:
15 Minutes
Auteur·rice
À propos de la recette
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.
Ingrédients
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
Portions
Rendements
Ingrédients
Ingrédient
Ingrédients
Ingredient
Ingrédients
Ingredient
Ingrédients
Recettes associées
Préparation
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.
Vous aimerez peut-être aussi
Curry de tofu façon butter chicken
Un curry de tofu façon butter chicken, riche et crémeux, préparé avec de la tomate, du lait de coco, du garam masala, de l’ail, du gingembre et du tofu croustillant.
Poireaux confits au gomasio
Poireaux rôtis lentement avec vinaigrette au sésame, cacahuètes croquantes, gomasio, coriandre et graines de sésame.
Ragoût ouest-africain aux cacahuètes
Un ragoût de cacahuètes riche et réconfortant, d'inspiration ouest-africaine, avec des patates douces, des tomates, des épinards, du gingembre, du piment et du beurre de cacahuète crémeux.