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Smokin’ Hot Vegan Tacos with Poblano Pico & Crunchy Avocado Lime Slaw
45
mins
PREP TIME
15
mins
COOK TIME
6-8
SERVINGS
INGREDIENTS

Taco Meat

  • 1 Package Everything Legendary Ground
  • 1 Tsp Smoked Paprika
  • 1 Tsp Ground Cumin
  • 1/2 Tsp Dark Chili Powder
  • 1 Tsp Granulated Garlic
  • 1/2 Tsp Granulated Sugar
  • 1/2 Tsp Cayenne
  • 1/2 Tsp Kosher Salt
  • 1/4 Tsp Black Pepper
  • 1 Tbsp Vegetable Oil
  • 1/2 Cup Water

Slaw

  • 1 Avocado, Peeled and pitted
  • 1 Cup Green Cabbage, Julienned
  • 1 Cup Red Cabbage, Julienned
  • 1 Clove Garlic, Minced
  • 2 Tbsp Lime Juice
  • 1 Tbsp Vegan Mayo
  • 1 Tbsp Red Wine Vinegar
  • 2 Tsp Granulated Sugar
  • 1/2 Tsp Cumin
  • 1 Tsp Kosher Salt
  • 1/4 Tsp Black Pepper

Pico

  • 1/2 Red Onion, Small Diced
  • 1 Large Poblano Pepper, Roasted/Skinned/Seeded, Small Dice
  • 1 Large Tomato, Seeded and Small Diced
  • 1/4 Cup Cilantro, Rough Chopped
  • 2 Cloves Garlic, Minced
  • 3 Tbsp Lime Juice
  • 1-1/2 Tsp Kosher Salt
  • 1/4 Tsp Black Pepper

For the Build

  • 6-8, 6-inch tortillas, Steamed
  • Lime
  • Cilantro
  • Favorite Hot Sauce
INSTRUCTIONS
  1. Preheat a sauté pan or cast-iron pan over medium heat. Add 1 Tablespoon of vegetable oil to coat the pan, followed by the ground. Using a wooden spoon, break up the ground into smaller and spread out as much as possible in the pan. Brown for 6-8 minutes, while stirring, to avoid burning. Once browned, add seasoning, and continue to cook for 2 minutes. Add ½ Cup of water, stir in, and cook until most of the water is evaporated. Remove from heat.