Vegan Steak Tacos
These Vegan Steak Tacos are SO good! Crispy vegan steak is cooked until super crispy and then loaded up in tortillas with a creamy chipotle sauce!
Equipment
Ingredients
FOR THE VEGAN STEAK
- 2 tablespoons avocado oil
- 1/2 red onion diced
- 1 10-ounce package vegan steak tips I used Beyond Meat
- 2 tablespoons taco seasoning
- lime juice to taste
FOR THE CHIPOTLE SAUCE
- 1/4 cup vegan mayo
- 1/4 cup non-dairy yogurt unsweetened
- 1-2 cloves garlic peeled
- 1 chipotle pepper in adobo sauce
- 1/2 tablespoon adobo sauce from the chipotle can
- 1/2 lime juiced
- salt & pepper to taste
- water to thin
FOR THE TACOS
- 8 corn tortillas
- 1/2 small head cabbage shredded
- 1-2 avocados sliced
- 1 bunch cilantro chopped
- lime wedges
Instructions
- Heat the oil in a cast iron skillet over medium heat. Add the onion and cook down for 2 minutes. Pour in the vegan steak and add the taco seasoning. Toss to coat and spread in an even layer. Allow to cook, undisturbed, for 3-5 minutes - you want a nice crust to form on the vegan steak. Toss and cook for another 5 minutes. Add lime juice and some cilantro right before serving.
- While the steak is cooking, add all of the chipotle sauce ingredients to a blender and blend until smooth. Thin with water and adjust the seasonings as needed.
- To assemble, heat the tortillas over an open flame or in a skillet. Layer each tortilla with cabbage, steak, avocado, chipotle sauce and more cilantro. Serve with lime wedges on the side.
Video
Notes
- No need to thaw the vegan steak before adding it to the skillet.
- A cast iron skillet isn't necessary, but helps give the vegan steak that nice crust.
- You probably won't use all of the chipotle sauce - the nutrition info includes all of it, so the numbers are slightly higher. You can store the leftovers in the fridge.
Nutrition
Calories: 264kcal | Carbohydrates: 23g | Protein: 11g | Fat: 15g