BBQ Chick’n Tacos |
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SERVES 4PREP •COOK 35m
sautéed vegetables
| 2 | tablespoons | vegetable oil | ||
| 1 | red bell pepper, de-seeded and thinly sliced | |||
| 1 | green bell pepper, de-seeded and thinly sliced | |||
| 1 | medium | onion, thinly sliced |
In a large skillet, heat oil over medium heat. Add everything to sauté until softened (8 mins).
| ¾ | teaspoon | fine sea salt | ||
| 8 | hard | taco shells | ||
| 1 | packet | |||
| ½ | cup | barbecue sauce | ||
| 2 | cups | vegan cheddar, shredded |
Preheat oven to 375℉.
Place taco shells in a baking dish so they stand upright. Fill with sautéed vegetables and Barbecue Chick'n.
Drizzle with barbecue sauce. Top with vegan cheddar.
Bake until vegan cheddar is melted and tacos are slightly browned (15 mins).