Entree: United States – California – Baja-Style Vegan Meatball Tacos with Citrus Slaw and Avocado Crema

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 10 min

Total 35 min

Ingredients

- 1 cup (200 g) cooked black beans, drained and rinsed
- 1 cup (90 g) cooked quinoa
- 1/2 cup (60 g) finely chopped onion
- 2 cloves garlic, minced
- 1/2 cup (60 g) finely chopped bell pepper
- 1/2 cup (60 g) panko breadcrumbs
- 2 tbsp (30 ml) taco seasoning or homemade blend
- 1 tbsp (15 ml) soy sauce or tamari
- 1 tbsp (15 ml) olive oil
- 12 small corn tortillas (6-inch / 15 cm)
- For citrus slaw: 3 cups (240 g) shredded green cabbage, 1/2 cup (120 ml) orange juice, 2 tbsp (30 ml) lime juice, 1 tbsp (15 ml) apple cider vinegar, 1 tbsp (15 ml) olive oil, salt to taste
- For avocado crema: 1 large avocado, 1/4 cup (60 ml) plant yogurt or silken tofu, 1 tbsp (15 ml) lime juice, pinch of salt, water to thin
- 1/4 cup (60 g) chopped fresh cilantro for garnish

Instructions

1. In a food processor combine black beans, quinoa, onion, garlic, bell pepper, panko, taco seasoning, soy sauce, and olive oil; pulse to a textured mixture that binds. Form into 12 small meatballs or oblong patties.
2. Pan-fry meatballs in a nonstick skillet over medium until browned and heated through, about 8–10 minutes, turning as needed.
3. Make citrus slaw: whisk orange juice, lime juice, apple cider vinegar, olive oil, and salt; toss with shredded cabbage and let sit 10 minutes.
4. Make avocado crema: blend avocado, plant yogurt (or silken tofu), lime juice, and salt until smooth; thin with water to desired consistency.
5. Warm tortillas on a dry skillet or grill. Assemble tacos by placing slaw on tortilla, top with 2–3 vegan meatballs, drizzle avocado crema, and garnish with cilantro. Serve immediately.