VEGAN TACOS
These corn tacos are a simple and satisfying plant-based meal. Soft corn shells are filled with pulled plant-based “meat” and melted vegan cheese, and served alongside guacamole and sweet mango salsa. They come together quickly, making them perfect for a weeknight dinner, a casual lunch, or a small gathering with friends. Each taco is easy to assemble, and you can serve the guacamole and mango salsa at the table so everyone can add as much as they like.
Servings: 2
Ingredients
- 200 g 7 oz pullled “meat” from beanstalks, prepared according to package instructions
- 100 g 3.5 ozplant-based cheese, grated (I used the shreds from Violife)
- 6 corn tacos
- olive oil
For the simple guacamole:
- 1 avocado
- juice of 1 lime
- salt pepper to taste
For the mango salsa:
- 1 mango chopped into small cubes
- 1/4 red onion finely diced
- juice of 1 lime
- 2 small red peppers seeds removed, finely diced or 1/4 red bell pepper
- 1 cup cilantro loosely packed, finely diced
- salt to taste
Instructions
- Start by preparing the pulled “meat” according to the package instructions.
- Mash the avocado with lime juice and season with salt and pepper to make the guacamole.
- For the mango salsa, mix the mango, red onion, lime juice, red peppers, and cilantro, then season with salt.
- Heat a little olive oil in a pan and warm the corn tacos for about 30 seconds. Flip them, add the grated cheese to the center, then add the pulled “meat” and cook until the cheese starts to melt, keeping the heat low to avoid burning.
- Fold the tacos in half and serve, letting everyone add guacamole and mango salsa directly at the table.