Vegan Crispy Chicken Tacos
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!
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.