Craving a Mexican-inspired dish? Look no further than these easy-to-make vegan sweet corn and avocado tacos with Sriracha mayonnaise sauce.
These vegan tacos are perfect for lunch or dinner. And they require very little ingredients to make. For the corn, the recipe calls for two sweetcorn cobs, olive oil, chili flakes, and sea salt. For the egg-free, spicy mayonnaise, you will need vegan mayo, Sriracha sauce, vegan yogurt, lemon juice, and cayenne pepper.
The meatless taco filling includes avocado, lettuce, and coriander all wrapped in flour tortillas. The recipe also includes a quick recipe for pickled red onion. This includes red onion, sugar, and apple cider vinegar.
These will be the quickest tacos you have ever had. Fire up that barbecue and throw these gorgeous tacos together and enjoy with good company! I hope you like my recipe as much as I do!
Vegan Sweet Corn and Avocado Tacos With Sriracha Mayo Sauce
Ingredients
- For the Corn
- 2 sweetcorn cobs
- olive oil
- chili flakes
- pinch of malden sea salt
- For the Mayonnaise
- 3 tbsp of vegan mayonnaise
- 2 tbsp of Sriracha sauce
- 1 tbsp of plant yogurt
- a squeeze of lemon juice
- pinch of cayenne pepper
- Filling
- 2-4 soft tortillas
- 1 ripe avocado, sliced
- 2 baby gem lettuce
- 30 grams fresh coriander
- Quick pickled red onion
- 1 red onion sliced thinly
- 1 tbs of sugar
- 3 tbs of apple cider vinegar
Instructions
- For the quick pickled onions, marinate the onion slices in sugar and apple cider vinegar. Don’t be afraid of the sugar here as you are just marinating them quickly. Once done set aside.
- For the vegan mayonnaise, simply mix all of the mayonnaise ingredients and set aside until assembly.
- Cover the corn in olive oil, sprinkle on salt and chili flakes and put on the barbecue until nicely charred. Once done set aside.
- Put your tortillas in the oven on the grill mode until nice and hot. Once they are warm add baby gem, sliced avocado, and the charred corn. I find that the best way to get the corn off the cobs is to slice the corn from the sides by holding the cob tightly and slicing downwards. Add those big corn chunks to your tortillas and dollop over mayonnaise and pickled red onion and some fresh cilantro. This is a super quick and easy meal but so satisfying on all levels.
6.4.5
Additional Recipes
Did you enjoy my vegan sweetcorn and avocado tacos with spicy mayo? Looking for more mouthwatering Mexican-inspired dishes? Then try making these vegan protein-packed Mexican bowls with avocado and salsa. This vegan Mexican bowl recipe takes only 25 minutes to whip up (as long as you already have cooked your rice). The bowl is packed with colorful, healthy veggies, including leafy greens, avocado, cherry tomatoes, and yellow pepper. The bowls also feature tofu, black beans, and brown rice. Yum!
You can also make this vegan Mexican Pozole Rápido with hominy and pinto beans. This authentic Mexican dish features pozole, which is made with pinto beans, enchilada sauce, bay and avocado leaves, onion, garlic cloves, paprika, tomatoes, oregano, and hominy. The toppings include cabbage, diced tomatoes, limes, avocado, and cilantro.
For a simple, yet satisfying, quick and easy meal, whip up this vegan Mexican-style quinoa with sweet corn and beans. The recipe is super easy to prepare, plus it’s also packed with protein-filled foods. It features quinoa, black beans, kidney beans, and avocado for extra protein. In addition to these ingredients, the recipe calls for veggie stock, leeks, garlic cloves, tomato paste, cumin, chili powder, ancho chili, sweetcorn, and coriander, just to name a few.
This recipe was republished with permission from Bettina’s Kitchen.
Recipe Name
Vegan Sweet Corn and Avocado Tacos With Sriracha Mayo Sauce
Author Name
Bettina’s Kitchen
Published On
Credit: Source link
