Vegan BBQ Chicken Tacos with Mango Salsa
This recipe is the perfect balance of sweet and savory.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Main Course
Cuisine: American
Servings: 8
Calories: 125kcal
BBQ Chicken
- 1 bag vegan chicken I used Gardein Teriyaki Chick'n Strips
- 1 package taco seasoning
- 16 oz BBQ sauce - make sure it has no honey or anchovies
Mango Salsa
- 1 Ripe mango
- ¼ red onion
- 1 clove garlic
- ½ lime juiced
- ¼ teaspoon salt
- ¼ teaspoon coconut sugar
- ⅓ cup chopped cilantro 10 or so sprigs
- handful of chopped cherry tomatoes
- 1 teaspoon apple cider vinegar
- 1 teaspoon chili powder
To Make Chicken
Put Chick'n in a bowl top with a few squeezes of BBQ sauce
Sprinkle taco seasoning pack on chick'n and stir everything together
Let sit for at least 10 minutes to marinate
Cook in a heated pan with a little bit of oil
Once you get a sear on each side of the chick'n, add BBQ sauce to coat
Let it cook with the sauce for at least 5-10 minutes for the sauce to carmelize slightly
To Make Salsa
Peel and dice the mango
Chop up all ingredients and add everything together into a bowl
Assemble ingredients on a warm tortilla. Add toppings of your choice like guacamole, salsa or vegan sour cream:
1 cup soaked cashews
1 teaspoon lemon juice
1 teaspoon apple cider vinegar
1 teaspoon salt
½ cup of unsweetened vegan milk or water
Blend it all together. Add more water as needed to get consistency you desire
Calories: 125kcal | Carbohydrates: 30g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1013mg | Potassium: 193mg | Fiber: 2g | Sugar: 23g | Vitamin A: 938IU | Vitamin C: 13mg | Calcium: 25mg | Iron: 1mg