Taco night was a staple in my grandma's house when I was growing up. It seemed like whenever the whole family was together, tacos were on the table.

These were however what I like to call "midwest tacos".

AKA: browned ground beef, fried taco shells, Velveeta queso, Picante sauce, iceberg lettuce and some tomatoes.

I still have a craving for taco night, so to get my fix I like to prepare something good for the body & good for the soul:

Almond Taco "Meat"

Yields 4 servings


  • 1 cup slivered almonds
  • 1/2 lb sliced shiitake mushrooms
  • 1 teaspoon chipotle powder
  • 2 teaspoons freshly ground coriander
  • 1 tablespoon freshly ground cumin
  • 1 1/2 teaspoons Coconut Aminos {or tamari}

How to:

Oven @ 425

  • Add all ingredients into a food processor and pulse 10-15 times. You're looking for a crumbly, moist & well mixed texture
  • Spread into one thin layer on a small baking sheet. Bake for 15-20 mins in order to allow the taco meat to develop toasty flavor and become dry & crumbly. Mix around with a spatula halfway through baking to ensure even cooking
  • Remove from the oven and set-aside until you're ready to assemble tacos

What else do I need?

You can serve as a make-your-own taco station and even turn it into taco salads for lunch the next day. SO GOOD.

From #korKitchen to your kitchen. Enjoy!

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