Vegan Taco Cups With Cilantro Lime Sauce
These delicious vegan taco cups are easy to make and packed full of plant-based protein thanks to Tofurky steak bites. They are topped with a delicious dairy-free cilantro lime sauce that is totally oil-free!
Servings: 2 people
Ingredients
- 8 mini corn tortillas (the ones that are about 3 1/2 inches wide)
- One package Tofurky Steak Bites "Carne Asada"
- Vegan shredded cheese, I used Violife
- diced red onion
CILANTRO LIME SAUCE
- 1 large (20-25g) handful fresh cilantro
- 3 tablespoons (45g) fresh lime juice
- 3 tablespoons (45g) raw cashew butter
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon garlic powder
- I use this scale.
Instructions
- Preheat the oven to 375°F and spray a nonstick muffin pan with a tiny bit of nonstick spray. To be honest, I don't even know if it needed the spray, but I did it to be safe.
- Warm the tortillas in a large damp paper towel for about 15 seconds or so so they are more pliable.
- Place each tortilla into the muffin tins and press down to form a shape. You can always make more than 8 if desired.
- Top each tortilla with a couple of spoonfuls of the tofurky steak bites.
- Top with diced red onion and then some of the shredded cheese.
- Bake for 15 minutes until the cheese is melted and the tortilla cups are firm.
- Cool just a couple of minutes. They should be easy to pickup.
- While they are baking, make the cilantro lime sauce.
- Combine the ingredients under the "lime sauce" and blend until smooth and creamy. I used my tiny food processor since it's a small amount and it made it easy. You will need to scrape down the sides a few times during to get it going. Adjust with a tiny bite more lime or cilantro if needed. The recipe is very forgiving.
- Drizzle the sauce on top of each taco cup and serve!