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Vegan Chicken Tacos with Crunchy Almond Slaw

This amazing Vegan Chicken Tacos with Cabbage Slaw recipe is easy to make and perfect for a weeknight dinner. Loaded with lots of flavor and fun textures, these veggie tacos are a party on a plate!
Total Time30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: chicken tacos with cabbage slaw, chicken tacos with slaw, vegan chicken tacos, vegan taco ideas, vegan taco recipes, vegan tacos healthy, vegetarian taco recipes
Servings: 8 tacos
Author: Nicole Vranjican

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!