For the tacos:

• 1 package of store-bought soft tortillas
• 1 bag (100 g) of Mexican-style PVT, rehydrated

For the garnish:

• Large, finely chopped iceberg lettuce leaves
• 250 ml (1 cup) of grated cheddar cheese
• 2 avocados, sliced
• 1 mango, diced
• 2 tomatoes, diced
• 2 green onions, thinly sliced
• 180 ml (¾ cup) of sour cream
• Commercial salsa, to taste
• A few lime wedges
• Coriander leaves, to taste

1. Preheat oven to 400°F (200°C).
2. In a large non-stick pan, fry the TVP for a few minutes over medium heat.
3. Meanwhile, warm the taco tortillas upside down on a baking sheet in the oven for 3 to 5 minutes. To serve, divide the TVP mixture among the tortillas and sprinkle with your favorite toppings.

2-3 days in the refrigerator, can be frozen.