Enjoy some juicy peaches as much as you can during the peach season (between May and late September), either as a snack, on top of your yogurt and granola in the morning, or as a dessert. But the possibilities don’t stop there, so give these sweet fruits a whole new life with this recipe for peach chipotle chicken tacos.

Peach Chipotle Chick’n Tacos [Vegan]

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Serves

6

Cooking Time

70

Ingredients

Vegan Chick'n:

  • 8 oz  soy curls
  • 1 tablespoon coconut oil
  • water to cover and soak the soy curls

Peach Chipotle Sauce:

  • 1 tablespoon coconut oil
  • 1 yellow onion roughly chopped
  • 1 garlic clove minced
  • 1/4 cup chipotle chili in adobo
  • 2 ripe peaches chopped
  • 1 15oz can of tomato sauce
  • sea salt to taste

Tacos Toppings:

  • 3 cups red cabbage thinly sliced or chopped
  • 18 corn tortillas
  • 2 peaches thinly sliced
  • 3 green onions thinly sliced
  • fresh-squeezed lime juice
  • sea salt to taste

Sunflower Sour Cream ( optional ):

  • 3/4 cup raw sunflower seed kernels soaked in water for 30 minutes, then drained
  • 3/4 cup water
  • 1 garlic clove
  • 3 tablespoons  fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon maple syrup
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground turmeric
  • sea salt to taste

Preparation

  1. Soak the soy curls in water for 10 minutes, drain and set aside
  2. In a large skillet over medium heat, add the coconut oil and the onion. Saute for about 5 minutes until the onion is soft and tender, then add the garlic and cook for another 2 minutes.
  3. Then, add the chipotle chili and adobo sauce and the peaches and stir for a few minutes. Finally, add the tomato sauce and simmer on low heat for 20 minutes.
  4. Transfer the sauce to a blender and puree on high until smooth. Set aside.
  5. In that same skillet over medium heat, add 1 tablespoon of coconut oil, then add the soy curls and sautee for about 3 minutes.
  6. Next, add the peach chipotle sauce back to the skillet and turn the heat to low. Simmer the soy curls and sauce for 20 minutes.
  7. Add salt to taste once finished.
  8. Meanwhile, prepare the sunflower sour cream by combining all ingredients into a high-speed blender and blending until creamy, slowly adding more water if needed.
  9. Prepare the tacos by warming up the tortillas and adding red cabbage and slices of peaches. Top with the Peach Chipotle “Chick'n,” green onions, and the sunflower sour cream.


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