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Fiesta Tacos

Fiesta Tacos

Tacos are a great way to meet the dietary needs (and wants) of many different people, are affordable to make and you can even whip up the filling in advance and keep in a fridge or freezer. 

Serve with your favourite Apostle Hot Sauces, and you're ready to go.

Buen provecho!


For the taco shells:

For the refried beans:

  • 1 can of refried beans, optional - remove from the can and warm in a oven-proof dish or bowl

For the filling:

Additional toppings:

  • 1 can of refried beans (optional - remove from can and warmed in an oven-proof dish or bowl) 
  • Shredded Lettuce or red cabbage
  • Jalapenos
  • Chopped fresh coriander
  • Cheese
  • Salsa
  • Lime


Prepare the taco shells

  1. In a large mixing bowl, combine the masa flour and a pinch of salt.
  2. Gradually add warm water and mix until a soft dough forms.
  3. Knead the dough for a few minutes until smooth and pliable.
  4. Divide the dough into small balls (about golf ball size).
  5. Flatten each ball between two pieces of parchment paper or plastic wrap to form a thin, round tortilla shape. Chefs note, using a Tortilla Press makes this part much more uniformed and easy, not to mention feels like such a fun way to make professional looking homemade taco shells.
  6. Heat a non-stick skillet over medium heat.
  7. Cook each tortilla for about 1-2 minutes on each side until slightly browned and cooked through. Keep warm in a clean kitchen towel.

Prepare the TVP filling

  1. In a bowl, combine the TVP, vegetable broth or water, soy sauce, ground cumin, chili powder, salt, and pepper.
  2. Let the mixture sit for a few minutes until the TVP absorbs the liquid and becomes soft.
  3. Heat a skillet over medium-high heat and add the TVP mixture.
  4. Cook for about 5 minutes, stirring occasionally, until the TVP is heated through and slightly browned.

Assemble the tacos

  • Take a prepared taco shell and spoon in some refried beans and TVP filling.
  • Top with your fave additional toppings. 

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