Vegan Chicken Tacos
These Vegan Chicken Tacos are a must make! The vegan chicken is smoky & charred and the tacos are topped with a jalapeño cilantro sauce!
Equipment
- small blender or food processor
Ingredients
FOR THE VEGAN CHICKEN
- 8 ounces vegan chicken I used Daring
- 2 tablespoons avocado oil separated
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 lime zested
FOR THE CILANTRO SAUCE
- 1/2 cup vegan mayo
- 1/3 cup vegan yogurt unsweetened
- 1/2 bunch cilantro
- 1 clove garlic peeled
- 1 lime juiced
- 1 jalapeño roughly chopped
- salt & pepper to taste
FOR THE TACOS
- 1/4 head green cabbage shredded
- 8 taco-sized tortillas flour or corn
- cilantro
- lime wedges
- pickled onions
Instructions
- 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).
- While the chicken is cooking, add all of the sauce ingredients to a small blender or food processor. Blend until smooth. Taste and adjust the seasonings as needed. Add the cabbage to a bowl and add enough of the sauce to coat it - reserving the rest of the sauce. Toss the cabbage and set aside.
- Heat the tortillas over an open flame or in a skillet. To assemble, add some cabbage to a tortilla, top with the vegan chicken, more sauce, cilantro & pickled onions. Serve with lime wedges on the side.
Video
Notes
- 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.
Nutrition
Calories: 232kcal | Carbohydrates: 18g | Protein: 8g | Fat: 14g