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Vegetarian Tacos With Sriracha Cream

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Servings 6 Tacos

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

Instructions
 

  • 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.
  • In another pan cook the meatless crumbles. Add cumin. Follow cooking directions on meatless crumbles package.
  • In meantime while the meatless crumbles are cooking, mix together the Sriracha cream sauce. Mix together the mayonnaise, sour cream, and Sriracha. Set aside.
  • When your meatless crumbles are done, you want to pour in the enchillada sauce, and mix. Simmer on low heat for about 5 minutes.
  • Take the Sriracha cream sauce mixture, and place in a small plastic baggy. Seal, and cut off the corner tip.
  • Assemble your tacos, and drizzle the sauce on top using the baggy. Enjoy!