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Now shipping nationwide, across Canada. Taste TMRW today. (Standard shipping rates to be applied.)

Classic TMRW Taco

What you need:

For Pickled Red Onion:

  • 1 medium red onion, peeled and very thinly sliced
  • 1 cup white vinegar
  • 1 cup water
  • 2 tablespoons sugar

For Cilantro Lime Crema:

  • 1 bunch cilantro, stems included
  • 1/4 cup vegan mayo
  • 2-3 tablespoons lime juice
  • 3-4 garlic cloves
  • 1 teaspoon kosher salt
  • 1/4 jalapeno, seeds removed
  • ½ avocado
  • 4 tablespoons water
  • 1 pack TMRW Chili Lime Protein Shreds
  • 4 tablespoons olive oil

To assemble:

  • 4 corn tortillas
  • Fresh cilantro
  • Neutral oil

Pickled Red Onion

Instructions:

  1. Place sliced onion into a heat safe Tupperware container, or bowl.
  2. Place the water, white vinegar, and sugar into an appropriately sized saucepan, and bring to a boil.
  3. Pour the hot liquid over the red onions, and cover, allowing to quick pickle for approximately 30 minutes, or until you’re ready to assemble the tacos.
  4. You can store these in an airtight container in the fridge for up to one week.

Cilantro Lime Crema

Instructions:

  1. Blend all crema ingredients in a blender or food processor until it forms a smooth sauce – you will see some specs of cilantro.
  2. Adjust seasoning and lime to your desired preference.
  3. Store in an airtight container in the fridge for up to 5 days.

Chili Lime Protein Shreds

Instructions:

  1. Heat a nonstick pan over medium high heat and add 2 tablespoons of neutral oil.
  2. Once the oil is hot, add the pack of Chili Lime Protein Shreds, and break apart with a spatula or wooden spoon.
  3. Cook until all sides are caramelized, approximately 6-8 minutes. Reduce the heat if they begin to brown too quickly.

To assemble the tacos:

  1. In a dry nonstick pan, heat to medium high.
  2. Place corn tortillas, and toast for approximately 45 seconds per side.
  3. Remove from heat and begin to assemble the tacos.
  4. Add 2 heaping tablespoons of cooked Protein Shreds onto a taco, then add a spoonful of cilantro lime crema, followed by a few pieces of pickled red onion, and top with fresh cilantro leaves.
  5. Serve with a lime wedge.

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