Vegan Tacos with Pickled Red Onion

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
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)




  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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