Plant-based tacos to win taco Tuesday.
has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. Psst—we don't count water, salt, black pepper, and certain fats , since we're guessing you have those covered. Today, we’re whipping up some tacos for lunch, dinner, whenever.For a short stint, I was a pescatarian—or, a vegetarian who dabbles in seafood.
I ate the chicken taco. And then I ate another chicken taco. And I’ve been eating chicken tacos ever since. Still, on any given week, you’d be hard-pressed to find meat or seafood in my fridge. A hard salami occasionally finds its way into the cheese drawer and, if you dig deep into the freezer, there’s an icy pork shoulder somewhere. But on the whole, I prefer plant-based proteins—like tofu, seitan, and, best of all, tempeh.than animal products do. But I keep it around for a less selfless reason: It’s easier to work with than raw meat.
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