28 October 2011
Vegan Chicken Tacos - Vegan MoFo #27
You know how it is...sometimes you just NEED tacos. Today was that day. I decided to take a chance and try something new. I wanted to make an attempt at chicken tacos, but I was skeptical that they would work out. I'm a pro at making tvp tacos, tempeh tacos, chickpea tacos and even steak tacos, so I thought I needed to enter the final frontier in vegan taco-making. Haha. Tonight, I made the yummiest vegan chicken tacos. They were perfectly spiced using my own taco seasoning blend that I make regularly, and use in all sorts of dishes. No need to buy those little packets from the store anymore...some actually have powdered milk in them and all the ones I've seen have MSG. No, thanks.
The chicken analog I used was the Gardein Scallopini breasts. What I did was put a dab of coconut oil in my nonstick skillet and heat it over medium heat. Once hot, I added the scallopinis and cooked about 2-3 minutes on each side. Then I removed them and chopped them into bite-sized pieces on my cutting board. Next, I added the chicken back to the skillet, along with some chopped red onion and a little red bell pepper. After cooking about 6 mintues, I added 1 TB of my taco seasoning and about 1/4 cup medium salsa. Stir well, and cook another 5-8 minutes, until everything is married. Or blended. Or whatever. See how freaking easy that was? Too easy.
I loaded my tacos with some Daiya cheddar, romaine, red onion, and tomato. The topped it with a little vegan sour cream and some taco sauce. OMFG. So fucking good. You should really make them.
By the way, this should serve 2-4 people. We eat a lot of tacos, and didn't have any sides, so it only served 2 people. Should you add beans and rice, I bet you could serve 4 people.