Happy Taco Tuesday!

If I had to choose one type of food to live off of for the rest of my life, it would be tacos. Tacos have been my fave since as far back as I can remember. And ever since I became a vegan, my love for tacos reached new heights because there are so many different types of tacos that you can make and they are all uniquely delicious! I am now dedicating every Tuesday to sharing some of my favorite taco recipes, well because it’s Taco Tuesday and the best day out of the week.

Vegan BLT Tacos

My first feature is one of my most popular dishes that I make, the BLT taco! The B should really be an M since I use mushrooms, but since the mushroom is inspired by bacon and BLT’s were in my top 3 as a kid, I’m keeping it at BLT taco. When you think BLT you think Bacon, Lettuce, Tomato and Mayo. My BLT taco is very traditional in the sense that it is very simple with the core ingredients but with a mushroom substitute. To give my vegan inspired BLT taco a true BLT feel, I created a maple, smoked flavor mushroom that is just so bomb. Put that in your taco with the Tapatio aioli and you will be easily reminded why tacos are life. BLT’s are great because they contain staple household ingredients, they’re super easy to make and explode with flavor.

 

Vegan BLT Taco

Vegan BLT Tacos with Tapatio Aioli

  • 2 large whole portabello mushrooms
  • 1/2 cup romaine lettuce (chopped)
  • 15 cherry tomatoes (cut in half)
  • 1/2 red onion (diced)
  • 2 cloves garlic (minced)
  • 2 tbsp vegan butter (melted)
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp pure maple syrup
  • 1/2 tsp paprika
  • 1/2 tsp red chili flakes
  • 1/2 tsp pepper (white or black)
  • 1/2 tsp pink Himalayan salt
  • 1/4 cup cilantro (chopped)

Tapatio Aioli

  • 1/4 cup vegan mayo
  • 1 tbsp tapatio
  • 1/4 lime (juiced)
  1. Mix the cumin, chili powder, garlic, paprika, red chili flakes, pepper, pink Himalayan salt, maple syrup with the butter

  2. Place sliced mushrooms in a medium sized bowl and rub the mushrooms with the seasoned butter.

  3. In a skillet pot with the high heat oil, saute onions and garlic on medium heat until caramelized, about 2 minutes.

  4. Turn up flame on high and place the mushroom slices in the skillet to brown. Flip over when the first side has browned. About 2 minutes on each side.

  5. For the Aioli. In a separate bowl mix vegan mayo with Tapatio, hot sauce and lime juice. Add more hot sauce to increase heat of aioli

  6. Put mushrooms on your taco shell with tomatoes, lettuce, hot sauce aioli and cilantro. And enjoy!

 

 

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