Happy Cinco de Mayo y’all. I have this absolutely amazing Vegan Steak Tacos recipe for you guys to add to the menu tonight. These tacos will pair perfectly with a classic margarita, or an iced cold Corona with a slice of lime. Or lemon if that’s your thing. I used Beyond Steak for this recipe and if you’ve been looking for a good plant-based alternative for dishes that call for steak, then look no further. It’s been at least 17 years since I’ve had real steak as I’m a Pescatarian. So I don’t exactly remember what it tastes like. But the Beyond Steak tastes close enough to what I remember after seasoning and searing in a cast iron skillet. It cooked up juicy with a slight crisp, and bursting with flavor.
Aside from some shredded sharp cheddar, I kept the toppings green and simple for these Vegan Steak Tacos. Chopped cilantro, diced avocado and salsa verde. You can really add whatever toppings you like though since the Beyond Steak base is seasoned with Slap Ya Mama, giving it a versatile flavor profile. You can even use the vegan steak to make quesadillas, burritos or bowls if tacos aren’t your thing.
I paired my Vegan Steak Tacos with Air Fried Sweet Potato Fries because I’m greedy I was really hungry. It was a nice combination and I ate every last drop. There was not a crumb left on my plate. I’m sure you’re going to clear your plate as well. Especially if you pair your tacos with my Esquites {Mexican Street Corn Salad Recipe}.
Quick note, if you eat tacos regularly then I’d highly suggest investing in a set of taco holders. They help the tacos keep their shape and hold more toppings. Alrighty now- the moment you’ve been waiting for… the recipe.
Vegan Steak Tacos
Course: Vegan, VegetarianCuisine: Mexican4
servings10
minutes10
minutes20
minutesThese Vegan Steak Tacos are juicy with a slight crisp, and bursting with flavor.
Ingredients
1 package of Beyond Steak
1 small sweet onion, chopped
1 tbsp olive oil
1/4-1/2 tsp Slap Ya Mama Seasoning
1/2 cup sharp cheddar cheese, shredded
1/2 cup cilantro, chopped
1-2 large avocado(s), chopped
1/2 cup salsa verde
1 large lime, sliced
8 white corn tortillas
canola oil non-stick spray
Instructions
- Peel and chop the onion and set aside.
- Wash and chop the cilantro, pat dry and set aside.
- Cut the lime into slices and set aside.
- Heat a cast iron skillet (or non stick pan) on medium heat and add the olive oil to the pan. Add the chopped onion and sear until it starts to caramelize (turn brown).
- Add the bag of Beyond Steak to the pan and season with the Slap Ya Mama Seasoning.
- Sear the vegan steak until it starts to crisp on the edges, constantly turning to avoid burning. Turn off the heat and set aside.
- Heat another cast iron skillet (or non stick pan) and spray with a small amount of canola oil non-stick spray.
- Heat the corn tortillas in the pan one by one. Cook on both sides until the edges begin to blacken. Turn off the heat and plate the tortillas.
- Peel, core and chop the avocado.
- Build your tacos. Layer the vegan steak, shredded cheddar, avocados and cilantro. Top with a scoop of salsa verde.
- Serve the vegan steak tacos with lime slices, and side dishes of choice. Squeeze the lime over the tacos before eating for additional flavor.
