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!
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.
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