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)
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:
- 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.
- Lightly toast the tortillas, then spoon the mixture into the tortillas, then top with queso dip, pickled red onions and chopped cilantro.