Vegan Chicken Tacos

I could eat these Vegan Chicken Tacos every day of the week! The vegan chicken is seasoned and then charred in a cast iron skillet. Then we are making a tasty slaw with a jalapeño cilantro sauce – such a game changer. These are the tacos you will want to make on a regular basis. Ready in 30 minutes and so tasty!

Here’s what you need

Ingredients

• vegan chicken – I used Daring
• avocado oil
• smoked paprika
• chipotle chili powder
• cumin
• garlic powder
• vegan mayo
• vegan yogurt – unsweetened
• cilantro
• garlic
• limes
• salt & pepper
• green cabbage
• tortillas – flour or corn
• pickled onions

Equipment

• cast iron skillet – you can also use non-stick, but the char is much better in cast iron.
• small blender – or food processor

Steps

Step 1: Make the “Chicken”

For this recipe I like to use un-breaded, unseasoned vegan chicken. It allows you to season the vegan chicken however you want AND you can get a great char on the outside!

If the chicken is frozen, take it out of the freezer and place in a bowl to thaw for 10-20 minutes. After it has thawed slightly, add 1 tablespoon of oil, the dry seasonings and lime zest to the chicken and toss to coat.

Heat the remaining oil in a cast iron skillet over medium heat. Transfer the chicken to the skillet and spread in an even layer. Cook until charred, flip and char the other side (approx. 3-5 minutes per side).

Step 2: Make the Sauce & Slaw

I love a tasty sauce, and this one does not disappoint! You get the perfect amount of spice & creaminess to add to these tacos.

To make the sauce, grab a food processor or small blender and add vegan mayo, vegan yogurt, cilantro, jalapeño, lime juice, salt & pepper.

Blend until smooth. Taste and adjust the seasonings as needed and then add the cabbage to a bowl and add enough of the sauce to coat it – reserving the rest of the sauce for topping the tacos. Toss the cabbage and set aside.

Step 3: Assemble & Serve

Be sure to heat up your tortillas before assembling – you can use flour or corn! Then, layer each tortilla slaw, vegan chicken, more sauce, cilantro & pickled onions.

These would also be great with some avocado slices and hot sauce!

You can also use the leftovers to make taco bowls with rice & beans the next day!

Tips & Tricks

I used (thawed) frozen vegan chicken from Daring. If you use a different brand you may want to adjust how you cook it – just check the package instructions.

I used non-dairy yogurt from Trader Joe’s, but I also like Kite Hill.