Sweet Thai Chili Tacos

Earth Angel Vegan Sweet Thai Chili Tacos.  No cooking required… they come together so easy and will be perfect for warm weather when you do not want to cook!

Seasoned chick peas and a beautiful slaw topped with Siracha makes the best sweet and spicy taco.  I used Wildtree Taco Seasoning and Wildtree Sweet Thai Chili Sauce.  I choose Wildtree because the products are all natural, no GMO, and organic.  You will not find any high fructose corn syrup here.  You can use your favorite store brands if you want.  Message me if you would like to order any Wildtree products.  Prepare the chickpeas and slaw at least one hour before you plan to serve it for the best flavor. This packs up well for picnics and stays well in the refrigerator as left overs!  I took this to camp last week and it was an amazing light lunch.  Goes super well with an ice cold beer!

Recipe Ingredients:

Corn Tortillas

1 can of chickpeas drained

2 Tablespoons of Taco Seasoning (I use Wildreee)

1 package of tri-colored slaw (approx 4 cups of prepackaged cole slaw blend)

1/2 cup Vegan Mayo (I make my own with silken tofu) 

1/2 cup Sweet Thai Chili Sauce (I use Wildtree) 

The Juice of one large Lime (if you are not getting enough juice use 2 limes)

Chopped green onion (white and green parts)

Tofu Mayo – In a blender add 1 block firm silken tofu, 1 tablespoon white vinegar, 1 tablespoon dijon mustard, 1 teaspoon of agave syrup (optional) and 1/4 teaspoon fine salt (also optional) and blend well.   

For the taco chickpeas –  In a food processor add the chickpeas and taco seasoning and pulse to a rough chop.  At this point taste and add salt and pepper if you want to or add more taco seasoning if you think it needs it.  Set a side.

Make the slaw— In a bowl combine the slaw mix and and green onion with the mayo, lime juice, and sweet Thai chili Sauce.  Taste and add salt and pepper if you want to. If you want it creamier… add more mayo and chili sauce.  Chill in the refrigerator for about an hour.

Assemble your tacos by warming corn tortillas in the microwave or over an open flame on your gas stove. You can warm them on a grill also.  You can put then in tin foil and set them in the sun or just use them at room temp!!!!  All delicious options… You can put them in the oven for 10 to 15 minutes for tostada crunch shells if you like crunchy better.

Top your warmed tortilla with some of the chickpea mixture, top with slaw and then top with Siracha.  If Siracha is too hot for you, regular taco sauce is bomb too!  Wildtree makes a great taco sauce.