Barbecue Tacos
Corn on the Cob
Ingredients
- 1½ cups angel hair coleslaw
- 1 Tbsp chopped fresh cilantro
- 1½ Tbsp olive oil, divided
- 2 tsp apple cider vinegar
- ½ (10-oz) pkg frozen veggie crumbles
- ½ tsp Montreal steak seasoning
- ¼ cup vegan barbecue sauce
- 4 hard taco shells
- 1 tomato, chopped
Instructions
- Stir together coleslaw, cilantro, 1 Tbsp oil, and vinegar in a large bowl. If desired, season with salt and pepper to taste. Let stand while preparing tacos.
- Cook crumbles in ½ Tbsp hot oil in a large skillet over medium heat 5 to 6 minutes or until browned. Stir in steak seasoning and barbecue sauce; cook, stirring occasionally, until thoroughly heated.
- Meanwhile, heat taco shells according to package directions.
- Spoon crumble mixture into taco shells; top with coleslaw and tomato.
Side Dish Ingredients
- 4 frozen corn on the cob mini ears
- 1 Tbsp vegan butter
Side Dish Instructions
- Cook corn according to package directions; drain and rub with butter. If desired, season with salt and pepper to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
405
|
225
|
630
|
| Fat (g) | 21 | 7 | 28 |
| Sat. Fat (g) | 2 | 5 | 7 |
| Protein (g) | 20 | 6 | 26 |
| Carb (g) | 35 | 38 | 73 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 865 | 35 | 900 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
