Food Galley Gab

Vegetarian Chicken Street Tacos

Vegetarian Chicken Street Tacos was the last recipe I had made as a veg-head!* I was vegan many moons ago for two years and have decided that after watching “What the Health” and a few other documentaries about plant-based diets/veganism that I would return to the vegan world. Also, just my own want and desire to always return to my vegan ways. That being said, Vegetarian Chicken Street Tacos was an incredible creation that would be just as incredible with a vegan chx and sans queso fresco.  

I am a massive lover of tacos, quesadillas, or anything that I can smother in hot sauce, cilantro, and avocado. Obviously, a margarita wouldn’t hurt the process if you decided to sweeten the deal. 😉 Everyone I know has been raving about street tacos for the past year. I guess I live under a rock because I had no freakin’ idea what the hell they were talking about. Hence the birth of this delicious lil’ taco recipe I have so kindly shared with you here. 😉 Invite some of your most favorite peeps over and chow down with some incredibly beautiful, delicious, yet healthy and easy (bonus for sure) food, and blend up some tasty margs. You’ll be a taco making star amongst your nearest and dearest. If you’re not convinced, serve them more margaritas. 😉 Taco time!

*Veg-head: (Top definition in Urban Dictionary)

veg head
One who does not consume meat
AKA a vegetarian
“Woah man you don’t eat meat!?!” 
Yah.. I’m a veg head”








































Vegetarian Chicken Street Tacos
Yields 5
Vegetarian Chicken Street Tacos are delicious, beautiful, healthy, and easy tacos for you next lunch, dinner, or soiree.
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
  1. Quorn Fajita Chicken
  2. 5 street taco tortillas (4.5") - corn or flour
  3. 1 zucchini- diced finely
  4. 1 avocado- diced
  5. 1/2 can of pinto beans (seasoned or unseasoned)
  6. 5 mushrooms -diced finely
  7. 1/2 lime or the equivalent in lime juice
  8. Fresh cilantro to taste
  9. Taco seasoning to taste
  10. Queso fresco- enough to be sprinkled on each taco. Approximately 4-5 Tbl
  11. Hot sauce to taste
Heat Quorn chicken in microwave whilst tossing the following
  1. Toss the pintos beans, taco seasoning, lime juice, zucchini, and mushrooms in a bowl and mix
  2. Cook in pan with chicken for about 5 minutes (medium-medium high)
  3. Lay out tortillas and divide the mix evenly on top of each tortilla
  4. Garnish with cilantro, queso fresco, avocado, and hot sauce
  5. Fold in half and done!
Serve with
  1. Your choice of margarita
  2. OR
  3. Beer (pale ale or IPA)
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