Yum, crunchy delicious tacos!

These taco holders are great! We used them for the first time for dinner and they held Trader Joes crunchy taco shells perfectly. The tacos stay nice and crisp, the toppings stay in the tacos, not spilling all over the plate.
I made vegetarian tacos for meatless Monday. I cooked lentils until just tender, combine with vegan crumbles, crisp in a skillet with a little coconut oil, butter or olive oil, add chopped sweet onion, crushed garlic, coriander powder, chili powder, celery salt and pepper, and a tiny sprinkle of cinnamon. Cook until the onions caramelize a bit, be careful not to burn it, the fake meat sticks to the pan a little. The taco shells get warmed in a 300 degree oven for a few minutes. I didn’t put the taco holders in the oven, I just put the shells right on the oven rack. But the sturdy stainless steel seems like it would be just fine in the oven. We topped them with shredded lettuce, avocado, chopped tomatoes, hot sauce, and a bit of plain yogurt instead of sour cream. Yum! Crunchy and delicious. You could also add shredded cheese, but we were trying to watch the fat and calories. This recipe / method works great with grass fed ground beef or ground turkey too. But I digress. I am super excited to use them again for coconut shrimp tacos with soft corn shells, purple cabbage slaw, hot sauce, and avocado cream. I think they will be even more helpful with soft tacos because they will hold the shape. Tacos. Yum.

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