BBQ Pecan and Ranch Slaw Tacos
[Vegan]

To Make the BBQ Pecans:

1. Add olive oil to the bottom of a pan and heat over medium heat.
2. Add diced onions and sauté until fragrant and translucent, and edges are browned, about 5-8 minutes.
3. Add garlic and continue to sauté 2-3 more minutes.
4. Add in remaining ingredients except pecans, salt, and pepper. Stir to combine.
5. Bring to a simmer, add in pecans, stir to combine, cover, reduce heat to medium-low, and simmer for 20 minutes, returning to stir halfway through.
6. Add salt and pepper to taste.

To Make the Almond Buttermilk Ranch:

1. Add almond milk, lemon juice, and vinegar to your blender (if you have an immersion blender this works perfectly here) and let sit for a few minutes. It will curdle and become like buttermilk.
2. Add in remaining ingredients and blend until combined and thickened.
3. Refrigerate until ready to use.

To Make the Chopped Salad:

1. In a large mixing bowl, toss together romaine or coleslaw mix, onion, and cilantro.
2. Toss with dressing. If preparing in advance, do not toss with dressing until ready to serve if using Romaine. If using coleslaw mix feel free to mix it ahead of time as coleslaw always tastes better once the dressing has softened the cabbage just a bit.

To Assemble:

1. Layer on chopped salad then top with BBQ Pecans.
2. Serve with a wedge of lime and add hot sauce if desired.