Vegan Tacos
by #Alina Haider Aasim
Ingredients for Vegan Tacos
Chicken 2-pound boneless chicken
2 tbs tikka boti masala
2 tbsp tandoori masala
1 1/2 tbs yogurt
1 tbs lemon juice
1 tsp olive oil
1 tsp ginger garlic paste
Marinate the chicken for at least 15-20 minutes or a few hours(longer the better) and bake at 400 F for about 20-25 minutes, turning them over after 15 minutes. Once done, shred it into pieces.
Vegan Tacos Toppings
Pico de gallo-Chop half an onion, tomato, handful of coriander leaves(add half a jalapeño if spice is preferred) add lemon juice and salt
Take 1-2 tbsp of yogurt and add a bit of chili sauce to it(mayo can be added for creamier consistency) and whisk it together.
Shredded red cabbage
Other toppings(guacamole, pickled jalapeños can be added as well)
Assembling
Toast corn tortilla on the pan(you can take 2 tortillas for one taco, prevents it from being soggy and falling apart), add chicken, add Pico de Gallo, add yogurt sauce, add cabbage slaw, serve with a splash of squeezed lemon on top with hot sauce if preferred.
Roasted vegetables
Take broccoli and sweet potato, add sliced garlic, add salt, black pepper and olive oil on top. Bake at 425 F for 20-30 minutes or until tender and slightly crisp.
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