KING’S PEPPER AFRICAN TACOS  (This recipe makes filling for 16 – 20 tacos shells)

Taco Filling  

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2 cups dried black eyed peas from kit

King’s Pepper flavor packet from kit

1/4 cup red bell pepper, roughly chopped to blend easily

1 cup chopped onion (white, red, brown, your choice) divided in half
2 or 3 cloves fresh garlic

1 teaspoon salt 

½ seeded habañero pepper (optional and not recommended for wimps!)

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Toppings

1 cup shredded red or green cabbage
1/2 cup chopped onion

 

Sauce
 

To make the classic sauce mix 2/3 cup vegan mayo, regular mayo or ranch dressing with 1/3 cup sriracha or garlic hot red pepper sauce; adjust for desired heat.  (Option: Salsa may be used instead of the sauce.)

Directions

 

Soak peas at least 30 minutes until they swell; then discard water. (You can soak them right in the blender/processor.)  While peas are soaking, prepare the other ingredients.  Combine all filling ingredients and blend until thick oatmeal-like batter forms.  If needed, add up to a 1/2 cup water if needed to make blending easier.  Pour off any remaining water so batter won’t splatter in the hot oil. Make patties by dropping a heaping tablespoonful of batter into the skillet; flatten lightly with the back of the spoon.  Fry in oil over medium heat until browned on both sides - about 4 minutes each side. Cut into small pieces and fill corn taco shells.  

Taco Shells

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Fry corn taco shells in oil over medium heat 1 minute or less on each side or until just brown but still pliant. Fill with patty pieces and garnish with shredded cabbage and onions. Top with sauce and serve immediately.  

 

(Note: You can freeze left over batter up to six months.  To use, thaw, stir and cook as above.)