Yes, vegetarian CHICKEN. This is a fresh and healthy mini taco recipe that I put together today for all of your Cinco de Mayo festivities!Super simple (because we all know I’m not the best cook… but I’m working on it), yet so packed with flavor, and perfectly light enough to not make you overly full.

These can also work as a great vegan option if you skip the Feta cheese!

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The Grocery List:

Cilantro
1 Lime
1 Red Onion
Cherry Tomatoes
Alternative Meat (I used Beyond Chicken)
Salsa Verde
Guacamole Sauce (Medium Hot)
Gluten-Free Corn Tortillas
Feta Cheese

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Note: Since these are mini tacos, the ingredients are in very small amounts. The ingredients list makes 3 mini tacos, so use split the amounts into thirds for each taco.

INGREDIENTS USED:
(Makes three mini tacos)

2 oz. Beyond Chicken, diced
4 cherry tomatoes, cut into quarters
1/2 palm-full fresh cilantro
1/4 lime, wedged
1 oz. red onion
2 teaspoons Salsa Verde (any brand will do)
2 teaspoons Guacamole Salsa (I used Herdez, Medium (quite spicy!))
3 Gluten-Free Corn Tortillas
1 oz. Feta, crumbled
Cooking spray (I use coconut oil)

RECIPE:

Note: Ingredients make 3 tacos so for recipe, use ingredients for each taco sparingly.

Cook Time: Approx 15-20 minutes

  1. Spray a large skillet with cooking spray. Prepare 2 oz. Beyond Chicken according to package.
  2. Spray a separate skillet with cooking spray. Place three tortillas in skillet, spraying both sides of the tortilla with coconut oil, and heat on medium heat, flipping occasionally until both sides are browned, then reduce heat to low.
  3. Chop and dice onion.
  4. Chop cherry tomatoes into quarters.
  5. Take 1/3 Beyond Meat mixture and put into center of tortilla. Continue to add the rest of the ingredients; tomatoes, onion, and cilantro. Note that you may leave tortilla on low heat while filling with ingredients to keep it warm and soft.
  6. Squeeze lime wedge over ingredients evenly.
  7. Drizzle 1/2 teaspoon of Salsa Verde on top followed by 1/3 teaspoon of the Guacamole Salsa.
  8. Sprinkle Feta cheese crumbles over top and enjoy!

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Get the printable version:

Spicy Vegan Chicken Tacos
Prep time: 
Cook time: 
Total time: 
 
Makes 3 tacos
Ingredients
  • 2 oz. Beyond Chicken, diced
  • 4 cherry tomatoes, cut into quarters
  • ½ palm-full fresh cilantro
  • ¼ lime, wedged
  • 1 oz. red onion
  • 2 teaspoons Salsa Verde (any brand will do)
  • 2 teaspoons Guacamole Salsa (I used Herdez, Medium (quite spicy!))
  • 3 Gluten-Free Corn Tortillas
  • 1 oz. Feta (for a non-vegan option), crumbled
  • Cooking spray (I use coconut oil)
Instructions
  1. Spray a large skillet with cooking spray, prepare 2 oz. Beyond Chicken until according to package.
  2. Spray a separate skillet with cooking spray. Place three tortillas in skillet, spraying both sides of the tortilla with coconut oil, and heat on medium heat, flipping occasionally until both sides are browned, then reduce heat to low.
  3. Chop and dice onion.
  4. Chop cherry tomatoes into quarters.
  5. Take ⅓ Beyond Meat mixture and put into center of tortilla. Continue to add the rest of the ingredients; tomatoes, onion, and cilantro. Note that you may leave tortilla on low heat while filling with ingredients to keep it warm and soft.
  6. Squeeze lime wedge over ingredients evenly.
  7. Drizzle ½ teaspoon of Salsa Verde on top followed by ⅓ teaspoon of the Guacamole Salsa.
  8. Sprinkle Feta cheese crumbles over top the mixture.
Nutrition Information
Serving size: 3 Tacos Calories: 292 Fat: 9g Carbohydrates: 24g Protein: 31g
 

Happy Cinco de Mayo!

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2 Comments on "Spicy Vegetarian Chicken Tacos"

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Tutaj
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Hi. Many thanks for your post. Looking forward for more:-). Best regards!

Klik
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Happy to visit your site:-). Best regards!

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