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These Maple Sriracha Soy Curl Tacos are crispy, sweet & spicy. Air fried (or baked) and served with spicy mayo, shredded cabbage & limes | ThisSavoryVegan.com #thissavoryvegan #vegantacos #asiantacos

Maple Sriracha Soy Curl Tacos

Servings: 8 tacos
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
These Maple Sriracha Soy Curl Tacos are crispy, sweet & spicy. Air fried (or baked) and served with spicy mayo, shredded cabbage & limes.
5 from 3 ratings
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Ingredients

FOR THE MAPLE SRIRACHA SAUCE

  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons maple syrup
  • 1-2 tablespoons sriracha to taste
  • 1 tablespoon sesame oil
  • 1/4 teaspoon ginger powder

FOR THE TACOS

  • 4 ounces soy curls dry
  • 2 tablespoons corn starch
  • avocado oil
  • 5 small sweet peppers cut in strips, or sub 1 bell pepper
  • 8 corn tortilla
  • shredded cabbage, spicy mayo*, lime wedges, cilantro for serving

Equipment

Instructions
 

  • Combine the sauce ingredients in a bowl and set aside.
  • 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 back in the empty bowl and toss with the corn starch.
  • Heat some oil in a skillet over medium heat. Add the soy curls and cook for 10 minutes, flipping halfway. Add the peppers and cook for another 2 minutes. Pour in the sauce and toss until the sauce has been absorbed and the soy curls have started to caramelize.
  • Heat the tortillas. Working one at a time, brush some oil onto one side of a tortilla, flip it over and add some of the soy curls. Gently close and place in the air fryer basket (see notes for baking instructions). Repeat with the remaining ingredients - working in batches if needed. Cook at 380 for 10 minutes, flipping halfway.
  • Serve hot with the optional toppings.

Video

Notes

*To make the spicy mayo, combine 2 parts vegan mayo to 1 part sriracha.
FOR BAKING: Preheat oven to 400 degrees and line a baking sheet with parchment paper. Place the filled tacos on the baking sheet. Bake the tacos in the oven for 10 minutes. Flip and cook for an additional 5 minutes, or until crispy.
Nutrition info does not include the optional toppings.
Calories: 189kcal, Carbohydrates: 22g, Protein: 7g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Sodium: 201mg, Potassium: 175mg, Fiber: 4g, Sugar: 6g, Iron: 1mg
Cuisine: asian
Course: Main Course
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