Vegan Tacos Al Carbon – Mas Famosa!

My boyfriend, Craig, is always raving about the street tacos from a San Fernando Valley food trucks.  (In particular the chicken and carne asada tacos from Sun Valley)  So, I experimented with Craig’s aid (He was successful in weaseling some secrets out of a Mexican food truck chef.  Some secrets tortillas and chicken.  Ha! Ha!).  My version passed the test. Craig and some of our friends said they forgot they weren’t eating chicken and thought they tasted great.  Since they were blown away with my vegan version, here is my down and dirty street taco.  Authentic tacos, no queso por favor.

Tacos Al Carbon - Vegan

Vegan Chicken Tacos Al Carbon Recipe

Start out with a good vegan “meat”.  I found more success with the “chicken” versions.  I haven’t come across any products that are perfect out of the package.  Nothings perfect, as you well know.  They all need a couple of manipulations.  I’ve been using VeriSoy’s vegan chicken strips with success and have recently been working with Beyond Meat Chicken Strips.

Beyond Meat Chicken-Free Strips

 (I’m fortunate that I live fairly close to Vege USA where they sell their VeriSoy products)  Both product shred and have a fairly good texture.

Vegan “Chicken” -shredded (shred it with your hands)

Vegetable Oil

Onions – chopped

Jalapenos – chopped, deveined, and seeded

(If you don’t want it too hot, cut out the white vein and seeds.  Be careful when chopping the jalapenos, the juice gets on your fingers and can burn your eyes if you rub them.  Also remember all jalapenos are not the same.  Some register hotter on the heat scale.)

Salt & Pepper to taste

White sesame seeds

White corn tortillas

Lime -wedges

Cilantro – chopped

Salsa Verde

Radishes

Coat a medium skillet with vegetable oil (I like to use safflower oil).  Stir in the shredded veg-chicken, onions, and jalapenos.  Cook until the onions and veg-chicken brown.  (If the veg-chicken seems to be drying out, add a little more oil)  Add the salt, pepper, and white sesame seeds.  Remove from heat and set to the side.  In an oil coated skillet, heat up the corn tortillas until soft.  Place the “chicken” mixture on top of each tortilla.  Squeeze some lime on top and garnish with cilantro.  Serve with salsa verde and side of raw radishes.  Top with the salsa verde, take a bite, and then eat the radish.  The radish complements the heat of the salsa verde.  (Craig learned tip from a Mexican street food foodie).

Note:  Sorry, I eyeball the ingredients, so I don’t know the exact measurements.  

Vegan taco naked ... so you can see the "meat"

Stay tuned for my 7 layer nachos that will smack your taste buds around.