Mac N Cheese & Pecan Ground Tacos

Putting a classic fave on soft tortillas.

As the weather warms up and colorful plating aesthetic takes primary importance for meal prep, I have been experimenting with taco fillings. A messier handheld than a sandwich, tacos are great all year round, especially delightful during summertime. Warm and cool elements work together. Fresh ingredients bringing a pleasant brightness to a soft or crunchy tortilla shell.
Pecan ground is absolutely delicious. The simple recipe is that of walnut meatballs-- the addition of liquid aminos, cumin, and coriander providing an amazing depth of flavor. Added to macaroni and cheese (vegan Hamburger Helper style) with avocado, red onions, and a touch of Parmela Creamery Nutcheese makes for one scrumptious, hard to resist, gloriously messy taco.

Mac N Cheese & Pecan Ground Tacos Ingredients and Preparation

2 cups cooked mac n cheese (with or without veggies, mine had broccoli)
1 tablespoon olive oil
1 cup pecans
1 1/2 teaspoon liquid aminos
1 teaspoon cumin
1/2 teaspoon coriander
2 tablespoon Parmela Creamery (or any other spread/vegan sour cream)
1/4 cup red onion
1 avocado
tortillas (soft or hard shell)

Set aside prepared macaroni and cheese.
In a blender or food processor pulse together pecans, liquid aminos, cumin, and coriander until a nice crumbly appearance.
Heat up olive oil. Add pecan ground.

Brown the pecans for 6-8 minutes.

Add to prepared mac n cheese and broccoli. Used the remainder of Vegetable Cheese Sauce here.

Layered soft tortilla shells with Parmela Creamery nut cheese on the bottom, then macaroni and cheese with pecan ground, and lastly, red onions and chopped avocado.