This vegan taco recipe is good for feeding a hungry crowd!! It’s assembled with deliciously fresh Pico De Gallo topping and drizzled with vegan tahini over a vegan taco! These flavors can make you drool. Not to mention, perfect for this Lenten season.
Ingredients:
- 2-3 cups shredded lettuce*
- 2 avocados (peeled and sliced)
- 12-16 corn or wheat tortillas
- 1 cup red onions or white onions (chopped)
- 1 can whole sweet corn
For Tahini Sauce:
- 1/2 cup tahini
- 1/4 cup lemon juice
- 2 tsp maple syrup
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 cup water
For Pico De Gallo:
- 4 large tomatoes chopped
- ½ cup cilantro chopped
- ½ medium onion chopped
- ½ tsp crushed garlic
- 1 tbsp lime juice freshly squeezed
- 1 tbsp extra virgin olive oil
- sea salt and black pepper to taste
Procedure:
- Prepare your shredded lettuce and chopped avocado.
- Heat your tortillas via your preferred method, or by lightly frying in a pan or stacking them up and covering in foil and baking in the oven at 350°F (180°C) for around 15 minutes until heated through.
For Tahini Sauce:
- Add all the ingredients to a measuring jug and whisk into a smooth sauce. If you’re unsure of the consistency that you would prefer, then add in the water slowly until you reach the consistency you like.
For Pico De Gallo:
- Add the chopped tomatoes, cilantro and onion to a mixing bowl. Add in the crushed garlic, fresh lime juice and olive oil and toss everything together until well mixed.
- Add sea salt and black pepper to taste.
For Assembly:
- Assemble by adding some shredded lettuce, onions to a tortilla, followed by some pico de gallo, then chopped avocado, whole sweet corn, and top with a drizzle of tahini sauce.
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