Vegan Spicy Teriyaki Chick'n Tacos
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Spicy Teriyaki Chick'n Tacos

These Asian-fusion teriyaki chick'n tacos bring a flavor party to your mouth and don't let up. Fresh herbs, pickled veggies, spicy sauce and tangy meatless chick'n make this dish awesome!
Course Dinner, Entree
Cuisine Asian, Fusion, Mexican, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 tacos
Author Jackie of Vegan Yack Attack

Ingredients

Quick-pickled veggies

  • 1/2 cup daikon radish peeled and thinly julienned
  • 1/2 cup carrot peeled and thinly julienned
  • 1 teaspoon coconut sugar
  • 1/3 cup white vinegar
  • 6 oz . hot water
  • Pinch of salt

Hot Sesame Sriracha Mayo

  • 1/4 cup vegan mayo
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons sriracha hot sauce

Taco filling

  • 10 oz . package Gardein Teriyaki Chick'n Strips
  • 4 corn tortillas toasted lightly
  • 1 jalapeño thinly sliced
  • 1/4 cup cilantro leaves loosely packed
  • 1/4 cup mint leaves loosely packed

Instructions

Quick-pickled veggies

  • Place all ingredients into a 12 oz. jar or container and shake until the sugar is dissolved. Chill in a refrigerator for at least 1 hour.

Hot Sesame Sriracha Mayo

  • Whisk together all ingredients in a small bowl and refrigerate until ready to assemble tacos.

Taco Assembly

  • Prepare the Gardein Teriyaki Chick'n Strips according to the package (roughly 10 minutes all together).
  • Lay out the tortillas for assembly. Divide the gardein between the four tortillas, then top each taco with roughly 2-3 tablespoons of pickled veggies, a few leaves of cilantro and mint, as many jalapeño slices as you prefer, and a tablespoon or more of the sriracha mayo sauce.
  • Serve immediately, and preferably with an ice cold beer! :)