Description
Super fun and tasty vegan chicken taco bowls with homemade tortilla “bowls”!
Ingredients
Spiced Shredded “Chicken”:
- 1 batch seitan, shredded (approx 160g)
- 1 tbsp oil
- 1/2 tsp chilli powder
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp garlic powder
Chipotle Lime Tortilla Chips:
- 4 corn tortillas, cut into strips
- spray oil or olive oil (spray is easiest for coating the tortillas)
- 1/2 tsp chipotle chilli powder
- pinch of salt & pepper
- 1 wedge of lime
Chipotle Lime Aioli:
- 1/4 cup vegan mayo
- 1/2 tsp chipotle chilli powder
- 1 tsp lime juice (about 1 wedge of lime, squeezed)
Tortilla Bowls:
- 4 medium to large flour tortillas
- spray oil or olive oil (spray is easier for spritzing the tortillas all over)
Bowl Filling Ideas:
- 2 cups cooked rice
- 2 cups shredded lettuce
- salsa (measure with your heart)
- guacamole (measure with your heart)
- sliced green onion, optional
Instructions
- Tortilla Bowls: Preheat the oven to 400 degrees. Heat the tortillas in the microwave for 30 seconds to make them easier to work with. Gently lay the tortilla down on the outside of an upside down oven-safe bowl, letting the edges drape over the sides. Spritz all over each with oil, or rub a drizzle of oil over the tortilla. Bake for about 10 minutes, or until golden and crisp. You may have to do batches if you don’t have 4 oven-safe dishes. Simply set aside the finished bowls to cool as you do the rest.
Tortilla chips (see note for air fryer method): place the corn tortilla strips in a mixing bowl and spritz with oil until coated. Add the spices and toss lightly to coat. Spread out on a baking sheet in an even layer and bake in preheated oven for 10 minutes, flipping halfway through, until golden and crispy. Remove from oven and squeeze a wedge of lime overtop. Set aside.
- Chicken: Heat a frying pan on medium heat. Add the oil, seitan and seasonings and stir to coat. Fry about 5 minutes or until seitan is hot and beginning to brown. Set aside.
- Chipotle Lime Aioli: in a small mixing bowl, add the vegan mayo, chipotle chilli powder and lime juice and stir until combined.
- Assemble:Â add 1/2 cup cooked rice to each tortilla bowl. Add 1/2 cup lettuce to each, followed by some seitan chicken, tortilla chips, dollops of the chipotle aioli and dollops of guacamole/salsa. The messier the better! Enjoy.
Notes
Tortilla chips in air fryer: I made the chips in my air fryer and it worked so well! Instead of baking in the oven, simply add to the air fryer basket and cook on 375 F for 10 minutes or so, until golden and crisp.
- Prep Time: 15 minutes
- Cook Time: 35 minutes