Vegetarian Tacos With Sriracha Cream

These vegetarian tacos with Sriracha cream sauce will make you want to celebrate taco Tuesday every day!

Celebrate your next Taco Tuesday with these babies! They are easy to make, and delicious!

My absolute favorite brand for “beef” crumbles is the Beyond Meat brand. So good! And soy free, which is what I look for when it comes to meatless options. The flavor is amazing. And it is by far the best plant based “meat” crumble I have had.

So the ingredients you will need are meatless meat crumbles, mayonnaise, sour cream (light), enchilada sauce (mild) unless you like things spicy, cumin, corn tortillas (I use pepito brand because there is no sodium in them), olive oil, frozen corn, red onion, and green onion or chives (optional).

First you want to saute your frozen corn. On medium-high heat, heat 1 tbsp of olive oil and add frozen corn. saute for about 7-10 minutes until it has a nice golden brown look.

Once the corn is done, you want to keep it warm. I covered my pan and kept it on the same burner I used to cook it. I just made sure the burner was off, and the corn was fine. It didn’t burn. Or you could dump it in a bowl, cover it, and keep it in the microwave until your ready to assemble your tacos.

Next, you want to cook the meatless crumbles. In a different pan (or the same pan you used for the corn if the corn is out of it) heat 1 tbsp of olive oil. Add meat crumbles and follow cooking instructions on package. Add your cumin to the crumbles.

In the meantime while the meatless crumbles are cooking, you want to make your Sriracha cream sauce.

Mix together your mayonnaise, sour cream and Sriracha together. I only used 1 tsp of Sriracha because I am not a huge fan of super spicy food. But you can mix as much Sriracha in as you want!

Mix until it’s all combined. Set aside.

Once your meatless crumbles are done, you want to add the enchilada sauce, and mix to combine. Simmer on low heat for about 5 minutes.

Add the Sriracha cream sauce to a small plastic baggy, seal, and cut off the corner tip. This will help make it easy to add the sauce mixture on top of your tacos nice and evenly, and it looks fancy!

Chop up your red onion into little square pieces. The amount you use is up to you and your taste buds, but I used about 3 tbsp of chopped red onion for 6 tacos.

If you are using green onion (optional and mostly for looks) then you want to chop those up as well. Again, there was no measured amount. I just sprinkled it on top!

And your tacos are ready to be assembled, and enjoyed!

They way I assembled mine is I put the meatless crumbles on first, then the corn, then the Sriracha cream sauce, then the red onion, and green onion.

Vegetarian Tacos With Sriracha Cream

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Servings: 6 Tacos

Ingredients Method

Ingredients

  

Sriracha Cream Sauce

• 1 TSP Sriracha Sauce
• 1/2 Cup Light Sour Cream
• 1/3 Cup Mayonnaise

Meatless Crumble

• 1 Package Meatless Crumble
• 1 10 oz. Can Enchilada Sauce (mild)
• 1 Small Red Onion
• 2 Cups Frozen Corn
• 1 TSP Cumin
• 6 Corn Tortillas Make sure to heat up whatever type of corn tortilla you use

Method

 

1. Saute frozen corn with some olive oil over medium-high heat until the corn gets nice and golden brown, about 7-10 minutes. Set aside.
2. In another pan cook the meatless crumbles. Add cumin. Follow cooking directions on meatless crumbles package.
3. In meantime while the meatless crumbles are cooking, mix together the Sriracha cream sauce. Mix together the mayonnaise, sour cream, and Sriracha. Set aside.
4. When your meatless crumbles are done, you want to pour in the enchillada sauce, and mix. Simmer on low heat for about 5 minutes.
5. Take the Sriracha cream sauce mixture, and place in a small plastic baggy. Seal, and cut off the corner tip.
6. Assemble your tacos, and drizzle the sauce on top using the baggy. Enjoy!