These vegan crispy chicken tacos are a perfect weeknight meal! They come together with easy pantry staples so you can celebrate Taco Tuesday any night of the week!
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Over the last year I have been on a quest for easy dinners. Having all 4 of us at home for every single meal has meant a lot of cooking. Like….so much. I know you all know what I mean. My saving grace has been keeping simple pantry friendly meals on rotation like Vegan Pasta Bolognese with Lentils, Vegan Waikiki Meatballs, and Restaurant Style Vegan Lentil Soup. And these vegan crispy chicken tacos have now been added to this easy line up!
Easy Vegan Crispy Chicken Tacos
These vegan crispy chicken tacos come together so easily! They have a few basic components, all popped together in a tortilla, for a delicious treat! I use store bought vegan chicken nuggets, my Instant Pot Pinto Beans, Latin Inspired Cabbage Slaw, and drizzle my Salsa Rosada Dipping Sauce {Mayochup} on top! Heaven in a tortilla! The Pinto Beans do take a bit of time to cook, but they are a “set it and forget it” recipe. Plan your time accordingly (alternately you can prepare them ahead of time, or used ready made canned beans).
A Riff On Baja Tacos
For the longest time I kept calling these Baja Tacos, but Irving told me that these were not those! I think real Baja Tacos are made with fried fish? I suppose you could try these with some vegan fish too! Anyway, something about the vegan crispy chicken wrapped in a tortilla and topped with mayochup makes me think of being on the beach on vacation…and that sounds pretty perfect right about now!
Mix and Match Tacos
Want to mix it up? Here are some easy swaps!
- Don’t want to do vegan nuggets? Try Crispy Air Fried Tofu instead!
- Swap the pinto beans for some not-fried refried black beans!
- Drizzle your tacos with some Charred Tomatillo Salsa Verde with Avocado!
- Short on time? Use canned refried beans instead of homemade!
More Taco Tuesday Recipes You Will Love!
- Oil Free Vegan Refried Black Beans — Frijoles de Cabo
- Braised Asparagus Tacos in Escabeche
- Sparkling Pineapple Mojito
- Charred Tomatillo Salsa Verde with Avocado
Let’s Make Vegan Crispy Chicken Tacos!
Are you ready for a yummy meal! Let’s make these vegan crispy chicken tacos! Leave me a note in the comments below and let me know how you like them!
Vegan Crispy Chicken Tacos
Ingredients
Taco Components
- 1 bag vegan chicken nuggets I like Whole Foods 365 brand
- 1 batch "refried" pinto beans (see link below)
- 1 batch Latin Inspired cabbage slaw (see link below)
- 1 batch salsa rosada (see link below)
- 1 bag tortillas (I like "street taco size")
Garnishes
- green onions, sliced
- cilantro, chopped
Instructions
- Prepare each of the components for the tacos. The pinto beans take the longest, though they are a "set it and forget it" recipe. You can start to prepare the other components when you have about 30 minutes remaining on the beans.
- Once all components are prepared, assemble your tacos. I like to spread each tortilla with the pinto beans, then pile on the cabbage and the vegan chicken nuggets. Then drizzle with salsa rosada.
- Garnish with green onions and cilantro as desired.
Notes
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