To cook the dish, heat a large fry pan over medium-high heat. Once hot,add oil, followed by the onions. Continue to sauté for two to three minutes, or until the onions become translucent and golden.

Next, add the garlic, cumin, paprika and dried oregano, stirring well to coat onions. Allow the spices to cook for 30 seconds or so.

Next add the Beefless Ground and allow it to cook for three to four minutes. And then add the tomato purée and tomato paste and mix thoroughly. Next, add about 1/4 to 1/2 cup of water (just enough to prevent sticking and/or burning), followed by the vinegar, hot sauce and agave. Allow this to cook for a few minutes, stirring occasionally. Adjust seasoning as needed with sea salt, pepper and more hot sauce if you desire. Remove from heat.

To assemble the tacos, being spooning in a generous amount of beefless mixture into the bottom of each shell followed by shredded lettuce, tomatoes and Cashew Sour Cream.

If desired, serve the tacos with Spanish-Style Brown Rice.

This beefless mix is also wonderful in burritos, on nachos, in soft tacos or toastadas.