Mexican Sloppy Joe Tacos
Mexican Sloppy Joe Tacos are unusual and delicious and they will take you under 20 minutes
Servings 4 servings
- 10 ounces beefless ground beef, about 10 ounces
- 18 ounce diced tomatoes
- 1/2 cup salsa, your favorite
- 2 tablespoons red wine vinegar
- 1 tablespoon Worcestershire sauce, make sure you get a vegan variety
- 1 tablespoon coconut sugar
- 8 taco shells
- 1 cup cabbage
- 1 avocado
So so so easy. Put the first 6 ingredients in a skillet. Heat to medium/medium high.
Cook and stir occasionally for 15 minutes.
Serve on taco shells. I kid you not!
IF SERVING NOW or in a COUPLE OF DAYS:
Heat through right before serving. I put the cabbage in the shell first. Then scoop in as much filling as you like leaving room for avocado and maybe some onions. Anything you like.
Let cool to room temperature and then pack in rigid sided freezer safe containers.
TO PREPARE AFTER FREEZING:
Remove from the freezer and put in the refrigerator a few (4 to 6) hours before serving. Put the filling in a saucepan to heat through and serve.
Serving: 2tacos | Calories: 265kcal | Carbohydrates: 33g | Protein: 15g | Fat: 8g | Saturated Fat: 1g | Sodium: 818mg | Potassium: 556mg | Fiber: 6g | Sugar: 9g | Vitamin A: 325IU | Vitamin C: 13.3mg | Calcium: 77mg | Iron: 5.9mg