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Prep time
10 minutes
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Cook time
25 minutes
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Serves
4
Author Notes
Perfect for your March Madness get-together, these Barbecue Chick'n tacos are a plant-based, crowd-pleasing favorite. Sweet, smoky barbecue chick'n complemented by creamy, vegan cheese is sure to be a slam-dunk! —Marie Lynn Whitted
Ingredients
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2 tablespoons
vegetable oil
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1
medium onion
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1
red bell pepper, seeded and thinly sliced
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1
green bell pepper, seeded and thinly sliced
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3/4 teaspoon
fine sea salt
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8
hard taco shells
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1
package of Tofurky Barbecue Chick'n
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1/2 cup
barbecue sauce
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2 cups
Moocho Fiesta Blend Shredded Cheese
Directions
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Preheat oven to 375℉.
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In a large skillet heat oil over medium heat. Add onion, peppers, and salt and saute until softened, about 8 minutes.
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Place taco shells in a baking dish so they stand upright. Fill with sauteed peppers and onions and chick’n and drizzle with barbecue sauce. Top with cheese.
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Bake until cheese is melted and tacos are slightly browned, about 15 minutes.
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