Crispy Vegan Green Chili Chicken Tacos
These crispy vegan green chili chicken tacos are so easy to make & perfect for a weeknight family dinner! Serve them with more salsa on the side, fresh guac or avocado and the best homemade sour cream for the ultimate experience!
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Servings: 8 -10 Tacos
Ingredients
Vegan Chicken:
- 1 cup Dry Soy Curls
- 1 tablespoon Olive Oil
- 1 teaspoon Smoked Paprika
- 1 teaspoon Chili Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- ¾ to 1 teaspoon Salt
- ½ teaspoon Black Pepper
Crispy Tacos:
- 8-10 Corn Tortillas
- 4-6 Slices of Vegan Cheddar Cheese
- 1 Batch Tomatillo Green Chili Salsa
- Oil for baking
Instructions
- Make the Tomatillo Green Chili Salsa. This homemade salsa recipe takes about 15 minutes and is worth every second.
- Preheat oven to 400F.
- Soak the soy curls for 10 minutes. Drain the water and then use your hands to squeeze out the water. Chop the soy curls in to small pieces then place in a large bowl and toss in olive oil and all the seasonings. Stir to coat and then place in an even layer on a parchment lined baking tray. Bake for 15 to 20 minutes or until golden brown and crispy.
- Heat up the corn tortillas in the microwave until they are soft and won't crack when folded. Start building the tacos by adding cheese to one side of the corn tortilla along with some vegan chicken and a large spoonful of tomatillo green chili salsa. Fold and brush both sides with oil and place on a baking tray. Continue until all the tacos are filled. Makes roughly 8 tacos.
- Bake for 18 to 20 minutes or until both sides are golden brown and crisp. Remove from oven and serve immediately. Top with avocado, vegan sour cream and more salsa. Enjoy!
Notes
This recipe uses the Tomatillo Green Chili Salsa recipe as well as The Best Vegan Sour Cream. Highly recommend prepping these ahead to speed up the cooking process.
Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram!