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 Compassion Over Killing (COK), a national non-profit animal protection organization based in Washington, DC. Committed to making plant-based eating more accessible for all, she organizes and hosts cooking demos, develops online trainings and multimedia content for TryVeg.com, and coordinates collaborations with vegan influencers. Her recipes have been featured on FOX45 Baltimore, Let’s Talk Live, and Good Morning Washington.