These easy Vegan Chicken + Spicy Street Corn Tacos are a must try weeknight dinner recipe! Warm tortillas filled with seasoned vegan chicken, creamy chunks of avocado, fresh cilantro and lots of sweet ‘n spicy street corn made with chili powder, lime juice and vegan parmesan. Best part? These tacos are a major crowd pleaser and they’re ready in less than 15 minutes.
I love tacos and make them very often because they’re quick, easy and versatile. Sometimes I make actual tacos like these plant-based “Beef” and Pickle Tacos or my Weeknight Chick’n Tacos with Mango Salsa , but sometimes I change it up with my fresh and hearty Chickpea Taco Salad recipe or this fun Vegan Taco Casserole.
If you’re looking for easy vegetarian and vegan chicken taco recipes, this is a fun one to try! It starts with a convenient, vegan-friendly freezer staple: store bought vegan chicken. I like using this non-breaded chick’n from Morning Star or this one from Like Meat. I simply sauté the chicken in a pan with some taco seasoning and it’s ready to go!
Then comes vegan street corn which is honestly, what makes the tacos. It’s divine. This non-traditional take on Mexican Street Corn starts with another freezer staple, frozen corn. I quickly steam the corn to defrost it and then toss the warm corn with a creamy chili lime sauce made with vegan mayo, chili powder, fresh lime juice and salty vegan parmesan. I use this one from Violife.
The natural sweetness of the corn pairs really nicely with the creamy base, earthy chili powder and zesty lime juice. It ticks all the flavor boxes and while I like to spoon this Vegan Street Corn into tacos, it’s good enough to serve on its own as a side dish or in burritos, on salads, or served with chips, salsa and this guacamole recipe.
Ingredients to Make Vegan Chicken Tacos
All of the measurements and instructions to make this tasty dinner recipe are located below and you can even print it out for your convenience!
- Vegan Chicken Strips – Look for frozen, non-breaded vegan chicken for best results.
- Taco Seasoning – a blend of chili powder, cumin, oregano and spices adds quick flavor to the plant-based chicken.
- Frozen Corn – Frozen yellow corn is a staple in my kitchen! It’s versatile and budget-friendly.
- Vegan Mayo – Vegan mayo is made without eggs and creates the perfect base for the Spicy Street Corn.
- Chili Powder, Lime Juice and Salt – This flavorful trio gets mixed into the mayo to make a quick sauce.
- Vegan Parmesan – Adds a touch of saltiness and rich, umami flavor that compliments the corn.
- Avocado and Cilantro – The perfect toppings to tie this taco recipe together.
- Tortillas – Warm the tortillas in a dry, non-stick pan set to medium heat before serving.
Are Tortillas Vegan?
Quick answer: it depends. But most of the time, store bought tortillas are vegan-friendly. My favorites are these organic and corn and flour tacos from Whole Foods (so flavorful!) and these organic flour tortillas from Mi Rancho. Authentic, handmade tortillas are sometimes made with lard so that’s something to look out for if you’re unsure.
Corn or Flour Tortillas
Feel free to use any kind of tortilla you like for this recipe! I love flour tortillas because they develop such a nice flavor when you warm them gently in a pan. But as I mentioned above, the corn and flour tortillas from Whole Foods are the best of both worlds because you get both flavors with the soft texture of a flour tortilla. Mini corn tortillas like these are fun too! Use what you like best, just make sure they’re warmed up before serving because that makes these tacos taste even better.
How to Make Vegan Chicken Tacos + Spicy Street Corn
There’s just 5 easy steps to make perfect vegan tacos! Complete directions and measurements on the PRINTABLE recipe card below.
- Thaw the corn by placing the frozen corn and water to a large pan with a lid. Steam for 3-5 minutes.
- Then make the sauce by combining the vegan mayo, vegan parmesan, lime juice, chili powder, and salt in a large mixing bowl. Stir to combine and then add the corn. Toss well to coat and set aside at room temperature until ready to use.
- Next, return the pan to the stove and add the olive oil. Set the pan to medium high heat and once warm, add the frozen vegan chicken and taco seasoning. Cook for 2-3 minutes then add a splash of water and cook until warmed through.
- Time to assemble! To make the tacos, add the warm vegan chicken and corn onto each tortilla.
- Top with avocado, cilantro and enjoy!
How to Serve
These simple tacos have just 4 main components. Taco seasoned “chicken,” Spicy Street Corn, avocado and cilantro. This combo offers spicy, tangy flavor and rich and creamy textures that take these tacos to the next level. Serve with a fresh green salad and some chips and salsa for a restaurant-quality meal in minutes.
FAQS
IS THIS TACO RECIPE SPICY?
No, it’s not super spicy but there is a little kick from the taco seasoning and chili powder. I’d say it’s on the low end of medium, but it depends on which taco seasoning you use. If you want more heat, adding your favorite hot sauce and/or some pickled jalapeños is a delicious way to go!
WHAT’S A GOOD SUBSTITUE FOR VEGAN CHICKEN?
Chickpeas, black beans or tofu would be great! If you’re using beans, follow the recipe as it’s written but shorten the cooking time to about 3-4 minutes. If you’re using tofu I would season the tofu liberally with some olive oil and taco seasoning and bake or air fry until warmed through and slightly crisp about the edges. Sautéed mushrooms, lentils or roasted cauliflower are all fun variations of this recipe too. Get creative and use what you have 👩🏻🍳
More Vegan Dinner Recipes To Try!
- Pumpkin Poblano Stuffed Shells
- Lentil Meatball Subs
- Butternut + “Bacon” Vegan Mac and Cheese
- Chickpea + Spinach Casserole
Vegan Chicken + Spicy Street Corn Tacos
Ingredients
- 2.5 cups frozen yellow corn
- 2 tbsp water
- ⅓ cup vegan mayo
- ½ tsp chili powder
- 1 tbsp fresh lime juice
- ½ tsp kosher salt I use Morton's
- ½ cup vegan Parmesan I use VioLife
- 20 oz frozen vegan chicken, not breaded about 2 bags
- 2 tbsp olive oil
- 1 tbsp taco seasoning
- 1 tbsp water
For serving
- 12 medium flour tortillas
- 2 avocados chopped
- 1 cup fresh cilantro chopped
Instructions
- Start by thawing the corn by placing the frozen corn and water to a large pan with a lid. Steam for 3-5 minutes or until warmed through. Drain any excess water and allow it to cool slightly.
- While the corn steams, make the sauce by combining the vegan mayo, vegan parmesan, lime juice, chili powder, and salt in a large mixing bowl. Stir to combine and then add the slightly cooled corn. Toss well to coat and set aside at room temperature for now.
- Next, return the pan to the stove and add the olive oil. Set the pan to medium-high heat and once warm, add the frozen vegan chicken and taco seasoning. Cook for 2-3 minutes then add the water and cook until warmed through, about 5 minutes.
- In the meantime, warm up the tortillas in a non-stick pan or in the microwave and cover with a clean kitchen towel to keep warm.
- To assemble the tacos, add the warm vegan chicken and street corn onto each tortilla. Top with avocado, cilantro and an extra squeeze of lime juice if desired. Enjoy!
Hey! I’m Nicole and I make practical vegan recipes for REAL life. I cook with simple, easy to find ingredients and I’m passionate about creating delicious plant-based meals that everyone will love!
I hope you enjoy my recipes and videos :) Happy Cooking!
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Just tried it and it’s awesome! Thank you so much for all the content you share. I look forward to every you put out. You have been helping me the entire time I’ve been vegan 🙂
Author
Yay! I’m so glad you liked these tacos Leesa! That’s so nice to hear 😊