Weeknight Chick'n Tacos with Mango Salsa
20 minute vegan chicken tacos topped with fresh mango salsa and cilantro yogurt sauce!
Servings: 2 servings
Ingredients
Chick'n Tacos
- 4-6 medium tortillas
- 10 oz vegan chicken not breaded preferred
- 1½ tsp taco seasoning optional
- 2 tbsp olive oil
- lime wedges and fresh cilantro for serving
Fresh Mango Salsa
- 1¾ cup diced mango
- 1 medium orange bell pepper diced
- ¼ cup diced red onion
- 2 tbsp diced jalapeno fresh
- ½ lime
- kosher salt and black pepper to taste
One Minute Cilantro Yogurt Sauce
- ½ cup coconut or almond milk yogurt plain, unsweetened
- ½ lime
- 2 tbsp chopped cilantro
- ¼ tsp garlic granules
- ¼ tsp smoked paprika
- kosher salt and black pepper to taste
Instructions
Make the Salsa
- Start by combining the mango, orange bell pepper, red onion, jalapeño and cilantro into a bowl.
- Squeeze in the fresh lime juice and season with salt and pepper to taste. Set aside until ready to serve.
Cook the Vegan Chicken
- Add two tbsp of oil to a large frying pan and set to medium-high heat.
- Add the chicken and sauté with the taco seasoning if desired.
- Cook until warmed through and slightly crispy. About 8-10 minutes. Then remove from the heat and cover the chicken to keep warm while you whip up the Cilantro Yogurt Sauce.
Make the Cilantro Yogurt Sauce
- Combine the yogurt with cilantro, lime juice, smoked paprika, and garlic in a bowl. Mix it up and add salt and pepper to taste.
Assemble
- Spread a thick layer of the yogurt sauce onto a warm tortilla, spoon in the vegan chicken and top with lots of fresh mango salsa. Sprinkle some fresh cilantro on top and enjoy!