To make the taco "meat"

• Place the Salt Beefy crumbles in a medium-sized bowl and add the garlic powder, onion powder, chili powder and boiling water. Stir well to combine, then cover and allow to sit for 10 minutes to rehydrate.
• After 10 minutes, remove the lid and dump into a colander. Squeeze out any excess moisture, or place something heavy on top and allow it to sit for a few minutes to drain.
• Place the mixture back into your bowl, and add the ketchup, soy sauce and the flour. Mix well until everything is combined. Pick up a chunk of the mixture and squeeze it into a ball in your hand. If it sticks in a ball, it's ready to go. If it is still falling apart, add a little extra flour until it holds in a ball.
• Scoop up about 1/4 cup of the mixture and form it into a ball. Take a tortilla and smash the meat mixture onto the tortilla, spreading it out into an even layer to the edges. Repeat with the rest of the tortillas.
• Heat a heavy frying pan over medium-high heat, and add a little oil to the pan so it doesn't stick. Place the tortilla, meat-side down, in the pan, and cook for about 3-4 minutes, until it's starting to be brown and crispy.
• Flip the tortilla over and sprinkle a little cheese on top of the meat. Allow to cook for another minute or two, allowing the cheese to melt a little. Then slide the taco off the pan and onto a plate. Repeat for the rest of the tacos.
• Top each tortilla as your heart desires. I used shredded lettuce, avocado, tomatoes, salsa and pickled onions.
• Fold in half into a taco shape and enjoy!