Heat a skillet over medium-high heat. Add beefless crumbles, spices, and water and saute for 5-7 minutes, until crumbles are sizzling, fragrant and heated through. Remove from heat and cover with a lid.
Heat a separate pan over medium-high heat and heat flour tortillas on each side for 5-10 seconds.
To assemble tacos, add a few scoops of seasoned crumbles to each tortilla and top with lettuce, pico de gallo, and drizzle with vegan sour cream.
Jessica Carter is the Vegan Food and Lifestyle Coach at Animal Outlook, an animal advocacy organization based in Washington, DC. Committed to making plant-based eating more accessible for everyone, she develops simple and delicious vegan recipes, she creates multimedia content for TryVeg.com, and coordinates collaborations with vegan brands to help people make more sustainable and compassionate buying choices. Her recipes have been featured on FOX45 Baltimore, Let’s Talk Live, and Good Morning Washington. She completed the Plant-Based Nutrition Certificate Program in March 2019.