Learn how to make delicious Vegan Chicken Tacos with Slaw. This recipe has crisp, fresh vegetables like cabbage, carrots, and onions tossed with a creamy Jalapeño Cilantro Sauce that you can whip up in a matter of seconds.
The result is a tasty, vegan-friendly taco recipe that’s packed with flavor!
THIS POST IS A VEGAN CHICKEN TACO RECIPE.
Chicken Tacos are a favorite of mine (veggie chicken of course!) They’re easy, flavorful, and just so delicious. Sometimes I make these Chicken Tacos with Mango Salsa and other times I use my favorite vegan taco filling and make this fun recipe: Vegan Chicken Tacos with Spicy Street-Style Corn. But this recipe is a great way to shake things up! What’s not to love about vegan chicken tacos with cabbage slaw, creamy avocado slices, and tangy pickled jalapeños??
It’s easy enough to make for a weeknight dinner, but unique and special enough to serve to guests at your next party. Serve with chips, salsa, and maybe some Plant-Based Queso Dip, and you’ve got yourself a party!
Ingredients You’ll Need to Make Vegan Chicken Tacos
- Cabbage, Carrots, and Onions – shredded veggies add so much texture to these tacos. Simply grate with a box grater or blizt in the food processor to speed things up.
- Vegan Chicken – any kind of vegan chicken you like will work. I use frozen, crispy “chicken” tenders for ease and convince. Typically Gardein, Beyond Meat, or something similar.
- Pickled Jalapeños – this really dresses up these tacos and adds a punch of brightness and a touch of sweetness, which works perfectly with the creamy Jalapeño Cilantro Sauce.
- Tortillas – medium sized corn or flour tortillas work well for this
- Fresh Dill and Cilantro – fresh herbs are the one of the best ways to add tons of flavor to any recipe, and these tacos are no exception!
Jalapeño Cilantro Sauce
I’m a big believer that a good sauce is key when making simple, homemade meals taste incredible – and this Jalapeño Cilantro Sauce is exactly that.
If you like Bitchin Sauce, or other almond butter sauce recipes, you will love this creamy, herby, slightly spicy, and super fresh sauce. It’s really is the star of the show here!
This sauce is easy to make. We’ll just blend it up, and use some of it to dress the cabbage slaw, and save the rest for drizzling over each taco before serving.
Directions
These crispy, crunchy tacos require just 3 main steps. The full recipe can be found on the recipe card below, but here’s a quick overview to give you an idea!
Step 1:
Cook the vegan chicken according to the package directions.
Step 2:
In the meantime, shred the cabbage, carrots, and onions and place in a bowl. Then chop the fresh dill and the pickled jalapeños and add both to the bowl. Set aside.
Finishing prepping by cutting the avocado into slices and chopping the cilantro. Set aside.
Step 3:
Blend the Jalapeño Cilantro Sauce ingredients on the recipe card below, and then drizzle one third of it over the shredded vegetables. Save the rest for topping later on.
Then assemble the tacos by first warming the tortillas on the stove or in the microwave, then top each tortilla with a drizzle of sauce, then the vegan chicken, then a spoonful of slaw, and the avocado slices. Sprinkle with cilantro and an extra drizzle of sauce and enjoy!
Watch the Recipe: Chicken Tacos with Cabbage Slaw
I made this recipe in this video. Click here to watch!
More Vegan Mexican Recipes You Might Enjoy!
- Spicy Chickpea Taquitos
- Vegan 7 Layer Dip
- Vegan Taco Casserole
- Chickpea Taco Salad
- One Avocado Guacamole
Vegan Chicken Tacos with Crunchy Almond Slaw
Ingredients
For the Tacos
- 16 pieces frozen crispy vegan chicken 2 per taco
- 8 medium corn or flour tortillas
- 2 avocados
- 1 handful fresh parsley
For the Cabbage Slaw
- 4 cups shredded cabbage
- 2 large carrots
- ½ large onion
- ½ cup pickled jalapeños You could swap it for pickled onions, but don't skip! Something pickled and tangy is key!
- 4 sprigs fresh dill
For the Jalapeño Cilantro Sauce
- ¾ cup creamy natural almond butter salted
- ½ cup filtered water
- 1½ tbsp fresh lemon or lime juice
- 2 handfuls fresh cilantro
- ¼ fresh jalapeño more if you want it spicer
- 1 large garlic clove
- 1 tbsp nutritional yeast
- 1 tbsp soy sauce
- salt and pepper to taste
Instructions
Prep
- Shred the cabbage, carrots, and onion and place in a bowl. Then chop the fresh dill and then pickled jalapeños and add both to the bowl as well. Set aside.
- Finish prepping by slicing the avocado and chopping the cilantro.Tip: squeeze the avocado with lemon or lime to prevent browning.
Cook the "Chicken"
- Cook the frozen vegan chicken according to the package directions.
Make the Jalapeño Cilantro Sauce
- Add about three quarters of the amount of water to the blender. You'll likely need to add the rest of it to get the right consistency, but it's better to start with less and add more as you go. Then add the almond butter, lemon, cilantro, fresh jalapeño, garlic, nutrtional yeast, soy sauce, and a pinch of salt and black pepper. Blend until smooth, adding a little more water at a time as needed. Taste and add more salt, pepper, or lemon juice to taste.
Dress the Cabbage Slaw
- Pour 1/3 of the sauce over the shredded veggies and toss to combine.
Assemble
- Warm the tortillas on the stove top or in the microwave, then add some sauce to each tortilla, and top with the vegan chicken (2 pieces per tortilla)Finish with a spoonful of Cabbage Slaw on top of the chicken. Then add the avocado slices and a sprinkle with fresh cilantro. Drizzle more sauce on top and enjoy!
I hope you enjoy this Vegan Chicken Taco recipe! Comment below and let me know if you try it. Can’t wait to hear what you think.
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!
Find me on: Instagram
