Taco Tuesday Is Looking A Bit Different

With a nutty, smokey and truly meaty taste and texture, Pecans offer a perfect Plant-Based Protein to incorporate in favorite dishes like Tacos. However, great taste is just the beginning - Pecans pack a nutritious punch with a unique mix of health-promoting nutrients while shining in a wide range of flavor profiles.

To help make your next Taco night all the rage among loved ones, the American Pecan Promotion Board recommends serving up authentic Vegan Taco recipes using Pecans in place of meat in dishes like Smoky Chipotle Pecan Burrito Bowls and Vegan Pecan Al Pastor Tacos. Their texture makes them uniquely suited as a meat alternative that doesn't sacrifice flavor so it can taste like the original and leave your family clamoring to keep Taco night on the weekly menu.

Learn more and discover delicious Plant-Based Recipes at: www.eatpecans.com

Smoky Chipotle Pecan Burrito Bowls
Recipe Courtesy of Dominique Williamson on behalf of the American Pecan Promotion Board
Prep time: 40 minutes
Cook time: 15 minutes
Servings: 2-3

Pecan "Meat:"
• 2 1/2 Cups of Water
• 1 Cup of Pecans
• 1/2 Cup of Portobello Mushrooms
• 2 Tablespoons of Taco Seasoning
• 2 Tablespoons of Tamari Sauce or Soy Sauce
• 2 Cloves of Garlic, minced
• 1 Tablespoon of Liquid Smoke
• 1 Tablespoon of Vegan Worcestershire Sauce
• 1 Tablespoon of Chipotle in Adobo Sauce

Pineapple Salsa:
• 1 Pineapple, diced
• 2 Roma Tomatoes, diced
• 1-2 Jalapeños, diced
• 1 Cup of Cilantro, finely chopped
• 1 Red Onion, diced
• 1/4 Cup of Lime Juice
• Salt, to taste

Chipotle Crema:
• 2 Chipotle Peppers in Adobo Sauce
• 1 Cup of Vegan Mayo
• 3 Cloves of Garlic, minced
• 2 Teaspoons of Vinegar
• 2 Tablespoons of Plant-Based Milk
• 1 Teaspoon of Agave
• 1/2 Teaspoon of Salt

To make the Pecan "meat:" In a bowl of boiling water, soak the Pecans, covered, at least 30 minutes, or overnight in room temperature water for a softer texture.

Drain the Pecans and place them in a food processor with the Mushrooms. Pulse the mixture to a texture resembling meat crumbles. Avoid over-pulsing.

In a pan over Medium Heat, add the Pecan mixture, the Taco Seasoning, the Tamari Sauce, the Minced Garlic, the Liquid Smoke and the Vegan Worcestershire Sauce. Cook it for 7-10 minutes then add the Chipotle in the Adobo Sauce and Cook it for 3 minutes.

To make the Pineapple Salsa: Combine the Pineapple, the Tomatoes, the Jalapeños, the Cilantro, the Red Onion, the Lime Juice and the Salt, to taste.

To make the Chipotle Crema: Combine the Chipotle Peppers, the Vegan Mayo, the Garlic, the Vinegar, the Milk, the Agave and the Salt.

To assemble the bowls, place the Pecan mixture in a bowl followed by the Pineapple Salsa and the Chipotle Crema.

Vegan Pecan Al Pastor Tacos
Recipe courtesy of the American Pecan Promotion Board
Prep time: 35 minutes
Cook time: 10 minutes
Servings: 4-6

• Water
• 2 Pounds of chopped Pecans
• 1 Cup of Onion
• 8 Cloves of Garlic, minced
• 8 Dried Guajillo Peppers
• 2 Tablespoons of Oil
• Salt, to taste
• Pepper, to taste
• 7 Ounce 1 can of Chipotle Peppers in Adobo

Toppings And Garnishes:
• Flour or Corn Tortillas (6 inches each)
• Cilantro
• Diced Onion
• Lime
• Pineapple

In a bowl of boiling water, soak the Pecans, covered, at least 30 minutes, or overnight in room temperature water for a softer texture.

Drain the Pecans. In a food processor, pulse the Pecans to meat-like crumbles. Do not overprocess the Pecan Butter.

Finely chop the Onions, the Garlic and the Guajillo Peppers.

In a skillet over Medium-High Heat, heat the Oil and sautée the Onions until transparent, 2-3 minutes. Add the Garlic and cook it for 1 minute. Sprinkle it with the Salt and the Pepper, to taste, and stir to combine it.

Add the Chipotle Peppers in the Adobo and cook it for 1 minute. Add the crumbled Pecans and stir it well to combine it.

Remove it from the heat and serve it on the Tortillas.

Serve it with the Cilantro, the Onion, the Lime and the Pineapple.