Vegan #TacoTuesday (Although Every Day Should Include Tacos)
Hey there, y’all! I’m not going to give you a life story as to why I like tacos - we’ve all read recipes that include a whole novel before the ingredients. So, let’s just get right into making vegan tacos! We’ll be making three different types . . . because, variety!
Here’s What You’ll Need:
Toppings:
Pico de Gallo
Vegan cheddar or vegan feta
Cheddar - Miyoko’s
Feta - Follow Your Heart (tastes just like queso fresco)
Cabbage or kale slaw mix
(Optional) Sriracha or your favorite hot sauce
Fishless Filets
Gardein Fishless Filet (you’ll be able to find these at Kroger/Publix, Target & Whole Foods)
Corn tortillas
The Method:
Add three filets to your air fryer (the best way to cook these), and set your timer to 15 minutes. Let them cook, while flipping over the filets at about 7 minutes (we want them crispy on both sides). While you’re letting these cook, we can move on to the other tacos.
When we do get around to taking them out, feel free to dice the filets into smaller pieces.
Black Bean & Roasted Potato
1 can black beans (try to look for organic, low sodium beans)
Trader Joe’s roasted potatoes (they’re in the freezer section)
Any frozen, diced potatoes will work. Or, using fresh potatoes works, too! I’m just looking to save time so we can eat sooner!
Tri-color bell peppers - 1 each (we’ll split the quantity between this taco variety, and the one to follow)
1 Jalapeño
1/2 cup red onion - diced
1 tsp minced garlic
Pink Himalayan salt (to taste)
1 tbsp olive oil
Corn tortillas
The Method:
Get out your saucepan, and set it at medium heat. Once ready, add your olive oil to begin sautéing your bell peppers, jalapeño, diced onion, and garlic. Sprinkling in your salt, sauté the mix until everything reaching the threshold of tenderness. At this point, add your potatoes and cook until they’re a crisp, golden brown. Head over to the sink to drain and rinse off your black beans, then add them to your saucepan. You’ll want to sauté this mix over a medium heat for about 12 minutes. Set aside and cover. We don’t want the mix to get cold!
Vegan Chorizo
The BE-hive Vegan Chorizo (you can buy directly from them, or your local Whole Foods)
Tri-color bell peppers (you’ll use the rest from above for these)
1 Jalapeño
1/2 cup red onion
1 tbsp olive oil
2 tbsp lime juice
The method:
I know, I know . . . this may mean more dishes, but get out another saucepan. Set your heat to medium and add your olive oil. Add in your vegetables, and you’ll want to cook these as you did for the black bean and potato taco mix. Now, you can add your chorizo and lime juice. Let this mix cook for about 10 minutes.
How do we Prepare the Tortillas?
Get a clean towel (I have a set of towels I only use to heat tortillas), or a couple of paper towels will suffice, and wrap your desired quantity of tortillas. Heat them in the microwave for 25-30 seconds. You’ll want to save this process for when all your ingredients are finished cooking so you can serve everything hot - there’s nothing worse than a lukewarm taco.
For a street taco vibe: in a skillet, add in 2 tbsps of olive oil, and at a medium to high heat, quickly and lightly fry your tortillas on both sides.
Assemble your variety of tacos, adding your toppings of choice.
And now the fun part, ENJOY!
