Vegan Tacos With Cabbage Slaw
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
- 1 cup masa harina
- 3/4 cup hot water
- 1/4 tsp salt
- 2 cups oil - free refried beans
- 1 3/4 cup purple cabbage chopped
- 1 Large carrot ribboned with a peeler or grated
- 2 tbsp green onion chopped
- 2 tsp apple cider vinegar
- 1 tsp tahini
- 1 tsp maple syrup
- 1/4 tsp pepper
- Pinch of salt
- 1/2 of a lime juiced
- 1/2 of an avocado
- 1 tsp onion powder
- pinchof salt
Vegan Sour Cream
- 3 tbso plain coconut yogurt
- 1 tsbp of lime or lemon juiced
- 1/4 tsp salt
- 2 tsp nutritional yeast
First, make the cabbage slaw. Mix all ingredients in a bowl until combined thoroughly. Let sit to marinate.
To make the tortillas, stir masa harina and salt in a small bowl, add hot water and mix until it forms a dough ball. Make 6 small balls of dough and flatten into tortilla shapes with hand. Or if you have a tortilla press, use as instructed.
Heat a nonstick pan over medium heat, then place tortillas on the pan one at a time. Wait 2 minutes then flip each tortilla. Each side should be lightly golden. Set them aside.
To make a simple version of guacamole, mash the avocado in a small bowl with the remaining guacamole ingredients until creamy.
For the vegan sour cream, mix all ingredients until combined. If you don't have coconut yogurt you can substitute for soaked and blended cashews mixed with the same ingredients as the yogurt, though you may have to adjust the consistency.
Heat up the refried beans on the stovetop or in the microwave.
Plate the tortillas and first fill with a layer of beans, next cabbage slaw, followed by guacamole, and lastly drizzle with vegan sour cream. Serve with hot sauce.