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)
- Quorn Fajita Chicken
- 5 street taco tortillas (4.5") - corn or flour
- 1 zucchini- diced finely
- 1 avocado- diced
- 1/2 can of pinto beans (seasoned or unseasoned)
- 5 mushrooms -diced finely
- 1/2 lime or the equivalent in lime juice
- Fresh cilantro to taste
- Taco seasoning to taste
- Queso fresco- enough to be sprinkled on each taco. Approximately 4-5 Tbl
- Hot sauce to taste
- Toss the pintos beans, taco seasoning, lime juice, zucchini, and mushrooms in a bowl and mix
- Cook in pan with chicken for about 5 minutes (medium-medium high)
- Lay out tortillas and divide the mix evenly on top of each tortilla
- Garnish with cilantro, queso fresco, avocado, and hot sauce
- Fold in half and done!
- Your choice of margarita
- OR
- Beer (pale ale or IPA)
Breakfast Tofu Taco Tuesdays!
Taco Tuesdays have been all the rage for as long as I can remember. I used to look forward to them all day long at work when I lived in California. I’m pretty sure that’s how I got through the beginning-of-the-work-week blues. It was something to look forward to and a way to end my night right. Well, why not start your day that way, too? Something to look forward to upon waking, and a way to start the day right! SOLD! I took this philosophy and rolled with it. When I made this taco, I, as usual, used what I had in my fridge. That being said, I didn’t have any taco shells at the time. Therefore, I made my own. I had these small homemade tortillas (love them) that I turned into taco shells. You can do this by simply bending it over two of the bars in your oven or convention oven and heating them up. However, due to the awesome texture of my tortillas I simply have to put it in the pan and cook on both sides. Feel free to do either! This taco recipe is super simple, quick, and delicious. Of course, I am pushing you on the taco-ness of Tuesdays but naturally, you could have this any morning, or even any day or night. The only downside about the Taco Tuesday morning is sadly, you cannot accompany it with a tasty beer. However, that just means you’ll have to celebrate Taco Tuesday evenings as well. Did I twist your arm yet? Sorry! You’ll thank me later.
- 2 taco shells or small tortillas
- 1/2 a brick firm or extra firm tofu
- Handful of baby spinach
- 4-5 Tbl small white beans
- 3 Tbl diced ripe tomatoes (optional)
- 2 Tbl cilantro
- 2 cloves garlic - minced
- Approximately 4-5 Tbl crumbled feta (optional)
- Dash of cayenne pepper
- Dash of cumin
- Dash tumeric (optional)
- Sea salt & fresh ground pepper to taste
- Olive oil for pan
- Heat the oil in pan and add garlic - cook for about 30 seconds to 1 minute
- Add tofu, white beans, tomato, seasoning, salt & pepper - cook for about 4-5 minutes
- Add spinach & cilantro - cook for about 1-2 minutes more
- Add half of the feta to the bottom of each taco shell and divide the tofu etc from pan into both shells
- Sprinkle the remainder of the feta on the top of both taco shells
- I HIGHLY suggest making your taco shells the way I mention in my post. Use a tortilla, heat it whilst bended, and turn it into a shell. You can do this while your tofu is cooking. With some tortillas, you can even place the tofu etc (once cooked) inside the tortilla and then put the tortilla back in the pan, fold it, and heat both sides. The latter is the best way in my humble opinion. Want to make it vegan? Remove the feta!
