Vegan Thai Tacos

Meatless Monday, Taco Tuesday, or National Peanut Butter Day (Wednesday); any day is a good day for these Vegan Thai Tacos! I have been so excited about these Thai Tacos I even shared a sneak peak last week. So much delicious flavor packed into them they leave me speechless, and not just because it’s rude to talk with food in my mouth. The struggle is going to be real trying to decide between my Vegan Kimichi Nachos and these Vegan Thai Tacos for Super Bowl.

Combining tacos and Thai food into one is so magical it’s like a party! Flavors, texture, one bite might have you dancing. Ok so maybe the dancing is just me.

Who doesn’t like tacos and peanut butter? I know it might sound strange, almost as strange as my love for peanut butter and avocado together but I always say don’t knock it until you try it and I haven’t heard anyone who has and doesn’t like it. Yep even a couple weeks ago a few people tried it after I posted it on Instagram, loved it, and were shocked. If you’re still hesitant on these just make the tacos and serve with the Thai Peanut Sauce and chopped peanuts on the side. Add them to your first bite and if it isn’t love at first bite, ok maybe second because that first might leave you like hmmm take another bite, then you still have yummy tacos for dinner.

Quick and easy in less then 30 minutes you can have these ready for dinner. Chop and slice some veggies, heat up the chickenless strips in about 5 minutes, make the sauce in less then 5 minutes, heat your tortillas, fill them, and you’re done. If you want to make them even quicker you can buy shredded carrots and cabbage. I used Beyond Chicken Grilled Strips, they’re vegan and soy free, to add protein as Tuesday nights is gymnastics and soccer night but it also adds more to them then just the veggies and it’s a great combo. If you want to sub tofu you can do that. I wouldn’t sub beans or lentils in this for a plant-based protein option as it would throw off the Thai flavors going on. I used my favorite gluten free, also grain free, tortillas but you can use what you like. I like how when we heat these up they get a little crispy and hold their shape but are light and not heavy.

If you are new to Meatless Monday or a plant-based lifestyle, or just looking to get your family to eat healthier this would be a great option to try. I think they would be surprised at how good they are and the delicious flavors even though they aren’t the “traditional” meat, cheese, and sour cream filled tacos. So they won’t be comparing it to a substitution for a classic they are use to.

This is what’s cookin’ in my kitchen now I want to know what’s cooking in yours! Link up with my co-host Deborah and me for Meatless Monday and share your creations below or let us know in the comments below. Looking for more Meatless inspiration check out the recipes linked up below.

Print Recipe

Vegan Thai Tacos

Quick and easy Vegan Thai Tacos are packed with flavor and nutrition, perfect for a weeknight dinner (Meatless Monday) or your next fiesta. Gluten free friendly.

Course

Dinner

Prep Time

15 minutes

Cook Time

10 minutes

Servings

(8 tacos, 4-6 people)

Ingredients

Thai Tacos

• 8 6-8" tortillas (Seite Amond Flour Tortillas, grain free, gluten free, vegan)
• 1 9oz package Beyond Chicken Strips, or sub tofu (Beyond Chicken Strips, Grilled Strips vegan and soy free chickenless strips)
• 1/2 medium red/purple cabbage, shredded
• 4 oz shredded carrots
• 1 red pepper, thinly sliced
• 1-2 ripe avocados (2 teeny tiny avocados)
• 1/4 c chopped peanuts
• 1/2 bunch fresh cilantro, steams removed and chopped

Thai Peanut Sauce

• 1/4 c peanut butter (Peanut Butter & Co)
• 3 oz canned coconut milk (So Delicious Culinary Coconut Milk)
• 1 tsp coconut palm sugar
• 1 TBSP liquid aminos/soy sauce
• 1/2-1 tsp chili garlic sauce*

Course Dinner Prep Time 15 minutes Cook Time 10 minutes Servings (8 tacos, 4-6 people) Ingredients Thai Tacos 8 6-8" tortillas (Seite Amond Flour Tortillas, grain free, gluten free, vegan) 1 9oz package Beyond Chicken Strips, or sub tofu (Beyond Chicken Strips, Grilled Strips vegan and soy free chickenless strips) 1/2 medium red/purple cabbage, shredded 4 oz shredded carrots 1 red pepper, thinly sliced 1-2 ripe avocados (2 teeny tiny avocados) 1/4 c chopped peanuts 1/2 bunch fresh cilantro, steams removed and chopped Thai Peanut Sauce 1/4 c peanut butter (Peanut Butter & Co) 3 oz canned coconut milk (So Delicious Culinary Coconut Milk) 1 tsp coconut palm sugar 1 TBSP liquid aminos/soy sauce 1/2-1 tsp chili garlic sauce*

Instructions

1. Prepare veggies as listed in the ingredients, shredded, sliced, ect.
2. Cook vegan chicken strips per package instructions, heating in a skillet.
3. While strips are cooking prepare the Thai Peanut Sauce.
4. Either in the microwave or small sauce pan, mix together peanut butter, coconut milk and sugar until creamy and combine. Remove from heat and stir in liquid aminos/soy sauce. Set sauce aside.
5. Cut avocado(s) in half, remove pit, and cut into cubes or slices.
6. Your chickenless strips should be cooked, turn off heat and assemble tacos.
7. If you like your tortillas warm and toasted as we do with these heat a skillet and warm tortillas for about 30 seconds per side or for ours until they start to get toasted.
8. Fold your tortilla as you would a taco shell and fill with the grilled strips, shredded cabbage, shredded carrots, thinly sliced red pepper, avocado, drizzle of the Thai Peanut Sauce, chopped peanuts, and cilantro. Or you can assemble and serve with the Thai Peanut Sauce on the side.
9. Repeat with remaining tortillas.
10. Enjoy!

Recipe Notes

Or you can sub Peanut Butter & Co The Heat Is On for pb and omit the chili sauce.

Like it, PIN it for later!