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Vegan Tacos with Pickled Red Onion

Ingredients:
12-16   ounces            Plant-based ground
½         jar                    Saucy Chipotle Salsa
3          each                Garlic cloves, chopped
2          tsp.                  Ground cumin
2          tsp.                  Ground coriander
1          tbsp.                Chili powder
2          tsp.                  Kosher salt
¼         cup                  Olive oil
 
Toppings:
8          each                Corn tortillas
½         cup                  Pickled red onions (see notes)
¼         cup                  Fresh chopped cilantro
1          cup                  Vegan Queso Dip (see website for recipe)

 

 

Directions:

  1. Heat olive oil in large pan, add in chopped garlic and ground meat and stir, browning the meat. Add in spices and continue to cook for another 5-7 minutes until completely cooked through.  Add in salsa and bring to a low simmer for 5 minutes.
  2. Lightly toast the tortillas, then spoon the mixture into the tortillas, then top with queso dip, pickled red onions and chopped cilantro.

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