Vegan Chicken + Spicy Street Corn Tacos
15 minute tacos filled with taco seasoned vegan chicken, zesty homemade street corn, avocado, cilantro and lime!
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!