When I’m making dinner for my family, we like to keep it meatless whenever possible. We also like to keep it quick whenever possible, which is why I chose to make these crispy vegan tacos with Gardein™—their Seven Grain Crispy Tenders are meat-free, made from a blend of non-GMO soy and wheat.
Gardein (garden + protein = Gardein) also makes Mandarin Orange Crispy Chik’n and Fishless Fillet meat-free options. But the Seven Grain Crispy Tenders just seemed perfectly suited to taco night. Since we eat meatless dinners so often, when I heard they were a good source of plant-based protein, I needed to give them a whirl. Gardein products are also sustainable, which is a big bonus. (FYI, if every American went meatless 1 day a week it would be the equivalent of half a million cars taken off the road each year.)
Sprinkle the Tenders with a bit of chili powder and cumin, baked them in the oven and ended up with a delicious and kid-friendly filling for our quick weeknight tacos. Some corn tortillas, sliced avocado, salsa and cilantro were all these crispy tenders needed to make mouthwatering tacos that the entire family loved. Plus, on a night when we had to run out the door for ice skating lessons, this 20-minute meal was a life saver. If you were in a real hurry, the tenders themselves could be served up to the kids with some dipping sauce and veggies on the side!
Layer the tenders with fresh avocado, salsa and cilantro, and voila—a quick and healthy weeknight meal full of plant-based protein and packed full of flavor. This is a super easy dinner where you could mix and match whatever toppings you have in the fridge: shredded cabbage, cheese, Greek yogurt, roasted veggies, hot sauce, cashew cream, leftover guac…you get the idea!
Protein-Packed Meatless Tacos
- 2 packages Gardein Seven Grain Crispy Tenders
- 1 tablespoon cumin
- 2 teaspoons chili powder
- 8 corn tortillas warmed
- 2 avocado sliced
- 1 cup chunky salsa
- 1/4 cup cilantro leaves
- Preheat oven to 450 degrees.
- Place Gardein Seven Grain Crispy Tenders on a microwave safe plate. Microwave on high for 45 seconds.
- Transfer crispy tenders to a rimmed baking sheet and sprinkle with cumin and chili powder. Bake for 8-10 minutes.
- Place 2-3 crispy tenders on each warmed tortilla. Place a few slices of avocado on top of each taco.
- Spoon on salsa and sprinkle with cilantro leaves. Serve!