Vegan Tacos Recipe
Soy chorizo, cabbage, pico de gallo, corn, habanero vinaigrette, served on corn tortillas.
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Ingredients
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Taco Filling
Pico de Gallo
Habanero Vinaigrette
Taco Assembly
Method
Taco Filling
- 1
Prepare the Filling
In a skillet over medium heat, add the soy chorizo and cook for about 5-7 minutes, stirring occasionally until heated through.
- 2
Add Corn and Cabbage
Stir in the corn and shredded cabbage, cooking for an additional 3-5 minutes until the cabbage is wilted but still crunchy. Remove from heat.
Pico de Gallo
- 3
Mix Pico de Gallo
In a bowl, combine the diced tomatoes, red onion, chopped cilantro, lime juice, and salt. Mix well and let sit for about 10 minutes to allow the flavors to meld.
Habanero Vinaigrette
- 4
Prepare the Vinaigrette
In a small bowl, whisk together the minced habanero pepper, olive oil, apple cider vinegar, agave syrup, and salt to taste until well combined.
Taco Assembly
- 5
Assemble the Tacos
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side. Layer the soy chorizo filling on the tortillas, top with pico de gallo and drizzle with habanero vinaigrette before serving.