Classic Tex-Mex Tacos

• 1 onion
• 2 cloves garlic
• 1 tablespoon canola oil
• 1 cup textured vegetable protein
• 2 cups water
• 1 (6-ounce) can tomato paste
• 2 tablespoons Mexican seasoning
• 12 taco shells
• 1 cup salsa
• 2 cups shredded lettuce
• 1 cup grated Cheddar cheese

1. Peel the onion and cut it into 1/2-inch pieces.
2. Peel and finely chop the garlic or pass it through a garlic press.
3. Place the oil in a large skillet, add the onion, and cook for 10 to 12 minutes, or until the onion is translucent.
4. Add the garlic and cook, stirring constantly, for 1 minute.
5. Add the vegetable protein, water, tomato paste, and Mexican seasoning and cook for 10 to 12 minutes, or until all the liquid has been absorbed.
6. Spoon some of the filling into each taco shell and top with some of the salsa, lettuce, and cheese.
7. Serve them up (dont tell your nonvegetarian friends its not actually meatbet they dont guess).
8. Americans consume about 85 billion tortillas a year (not including tortilla chips).
9. Thats a lot of tacos.
10. And burritos.
11. And quesadillas.
12. And enchiladas.
13. Heycome to think of it I guess Im doing my part in the great American tortilla binge.

onion, garlic, canola oil, water, tomato paste, seasoning, taco, salsa, shredded lettuce, cheddar cheese

Taken from www.epicurious.com/recipes/food/views/classic-tex-mex-tacos-383079 (may not work)