No animals were harmed in the making of this dish!

So let me go ahead and inform you that below is the recipe for our Mexican-Style Veggie Crumbles Tacos. But let me also inform you that this recipe has some serious swag going on, and when I tasted the taco, I couldn't even tell that there there was no actual meat! This recipe is sooo simple, yet is so flavorful. The veggie crumbles really are a great alternative to ground beef, so that works out pretty well haha. I mean the recipe has ten steps- you can't beat that...unless cereal is in the competition... But anyway, the crumbles alone have so much great Mexican flavor from the spices, and then when you add the pico de gallo and cilantro cream, the dish goes to the next level! The tomatoes and onions give little refreshing bursts, and the cilantro cream adds a great smoothness. So I hope vegetarians' mouths are watering now, and I would have no complaints if some non-vegetarians were salivating right now too! So get to it- try out this recipe, and remember, also check out Episode 3 of SWAGourmet! (embedd above) Let us know how your cooking goes- don't forget to season with SWAG!

Mexican-Style Veggie Crumbles Tacos

Ingredients:

Fajita tortillas (flour or corn)

1 bag of frozen veggie crumbles (can be found at your supermarket in the frozen aisle- I use Morningstar brand- green packaging, in case that helps)
1 1/2 tbsp. vegetable oil
4 thin slices of garlic clove
Dash of salt/pepper
1/2 tsp. paprika
1/4 tsp. cumin
1/4 tsp. chile powder

Serve with:

Pico de gallo from episode 2
Cilantro cream from episode 2

1. Thaw out the veggie crumbles so they're not icy.
2. Prepare the pico de gallo and cilantro cream from episode 2 (the recipes can be found a few posts below) then go ahead and put them in the fridge.
3. Heat up a saute pan with the vegetable oil, and while it's getting hot...
4. Thinly slice one clove of garlic into about four slices, then once the oil is hot (you can test this by dropping a little piece of garlic in the oil, and so if it starts to fry, then the oil is hot), drop the garlic slices into the oil.
5. After around 20 seconds, the garlic will really have infused the oil and the garlic will begin to turn a dark gold color. At that point, add the veggie crumbles to the pan and spread them evenly in the pan.

6. Season the veggie crumbles with salt/pepper, and gently use a spoon to mix around the crumbles- be careful not to over-stir, or else the crumbles will become like a thick stew.
7. Add the paprika and stir gently again. Add the cumin and stir gently yet again. Finally, add the chile powder and for the last time, gently stir.

8. After two minutes, remove the pan from the heat- that's done!
9. Heat up some tortillas, then load them up with some of the crumbles, pico de gallo, and cilantro cream.
10. Enjoy, and marvel at the fact that you just made a SWAG dish that's completely MEAT- LESS!