Chipotle Soy Curl Tacos with Tomatillo Salsa
These Chipotle Soy Curl Tacos with Tomatillo Salsa are the BEST vegan taco! Homemade tomatillo salsa, avocado corn salsa & crispy soy curls!
Ingredients
FOR THE TACOS
- 8 taco-sized tortillas I used flour
- cilantro and lime wedges for serving
- Salsa Verde
FOR THE CHIPOTLE SOY CURLS
- 4 ounces soy curls
- 2 tablespoons olive oil
- 1/4-1 teaspoon chipotle chili powder to taste*
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 2 tablespoons tomato paste
FOR THE AVOCADO CORN SALSA
- 2 avocados chopped in bite-sized pieces
- 1/2 cup frozen corn thawed
- 1/4 large white onion diced
- 2 tablespoons cilantro chopped
- 1 teaspoon red wine vinegar plus more to taste
- 1/4 teaspoon cumin
- salt to taste
Instructions
- Prepare the Salsa Verde and set aside.
- Preheat oven to 400 degrees and line a baking sheet with parchment paper. Add the soy curls to a bowl and cover with boiling water. Allow to sit for 10 minutes. Drain the soy curls and rinse with cold water. Use your hands to squeeze out as much water as possible. Place in a large bowl. Add the rest of the ingredients and toss to coat evenly. Transfer to the baking sheet and bake for 25 minutes, flipping halfway. Remove from the oven.
- Combine all of the avocado corn salsa ingredients in a bowl. Taste and adjust seasonings as needed. Set aside.
- Heat the tortillas and layer with avocado corn salsa, soy curls and salsa verde. Top with more cilantro and serve with lime wedges.
Video
Notes
*Use less if you are sensitive to heat.
The salsa verde recipe will make more than you need for this recipe. The leftovers will keep in the fridge for 3-5 days.
Calories: 203kcal, Carbohydrates: 15g, Protein: 7g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Sodium: 262mg, Potassium: 398mg, Fiber: 6g, Sugar: 4g, Iron: 1mg
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