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Vegan Chicken Tacos

Recipe for vegan Chicken Tacos using TVP soy strips as the chicken alternative. Served in homemade tortillas with salad, avocado, tomatoes and a Cilantro Coconut Sauce.

Ingredient

1 cup Aftermeats fillet
3/4 cup Japanese Bread Flakes
1/2 teaspoon paprika powder
3/4 teaspoon salt , divided
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried dill
1/3 cup chickpea flour
1/3 cup water
1/2 teaspoon sriracha    
Ingredients for the Cilantro Coconut Sauce
1/2 can full-fat coconut milk
2/3 cup sunflower seeds
lemon juice from 1 lemon
1/2 teaspoon salt + more to taste
1/2 cup fresh cilantro + more cilantro to garnish
1/4 cup water
Other ingredients
4 small tortillas**
3 cherry tomatoes
1 avocado
1 tablespoon chopped cilantro
2 cups loosely packed salad of your choice

Preparation

Prepare the tortillas as given in the other post or use store-bought ones.

Instructions for the Vegan Chicken Strips

Preheat the oven to 500°F/250°C.

Heat water (about 3 cups) in a large pot and toss in the dried Aftermeats fillet once it’s boiling.***

Meanwhile mix the chickpea flour, sriracha, 1/4 teaspoon salt and water in a large bowl (it should have the consistency of an egg, add more water or flour if needed).

In another bowl prepare a mixture of panko flakes, dill, paprika powder, onion powder, 1/2 teaspoon salt and garlic powder.

When the Aftermeats filet are soft, drain them and gently press excess water out of them.

Toss the Aftermeats fillet first in the chickpea flour-water mixture until coated evenly, then in the breadcrumbs.

Place them on a baking sheet and bake them for about 15-20 minutes until lightly golden and crispy.

Instructions for the Cilantro Coconut Sauce

Add all the ingredients for the sauce in a high-speed blender and blend until completely smooth. If you want the sauce to be thinner, you can always add more water.

Instructions for assembling

Quarter the cherry tomatoes, scoop out the avocado flesh and cut it in cubes. Wash the salad.

Divide the salad onto the 4 tortillas, add the avocado cubes and cherry tomatoes. Add the vegan chicken strips, drizzle with the cilantro coconut sauce and top with chopped cilantro.