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Active: 40 min Total: 1 hr
Dependency
Cuisines

Ingredients

Metric
Servings:
4
Honey-Mustard Marinade (~6 tbsp):
  • Honey - 4 tsp
  • Dijon mustard - 4 tsp
  • Soy sauce, low-sodium - 1 1/2 tsp
  • Apple cider vinegar - 2 tsp
  • Cooking oil - 2 tsp
  • Paprika - 1/4 tsp
  • Salt and pepper - to taste
Avocado Creme (~1 1/3 to 1 1/2 cups):
  • Avocado - 1 , medium-sized and ripe
  • Sour cream - 1/4 cup
  • Coriander - 1/4 tsp
  • Lime - 1/2 , juice of
  • Salt and pepper - to taste
Honey-Mustard Chicken Tacos:
  • Vegan sausage or tempeh - 1 lb , chopped into small 1/2" pieces
  • Homemade honey-mustard marinade - 2 Tbsp + 1 1/2 Tbsp ((Ingredients listed separately))
  • Whole wheat tortillas - 8 ((or whatever your favorite type is))
  • Cooking oil - 1 Tbsp
  • Homemade corn and peach salsa - 2 cups ((Ingredients listed separately))
  • Homemade avocado creme - 2/3 cup ((Ingredients listed separately))
Corn and Peach Salsa:
  • Green onions - 2 stalks , chopped
  • Corn - 2 cobs , kernels of
  • Peaches - 3 , chopped
  • Lime - 1 , juice of
  • Coriander - 1/2 tsp
  • Paprika - 1/2 tsp

Prep

  1. Make honey-mustard marinade - Mix together honey, Dijon, soy sauce, apple cider vinegar, oil, and paprika. Season with salt and pepper.
  2. Marinate sausage / tempeh - Chop into small bite-sized pieces, ~½” (1.25 cm) thick. Cover in first part of marinade and marinate for at least 30 minutes and up to 1 day. (Can be done up 1 day ahead)
  3. Green onions / Corn / Peaches - This makes enough for tomorrow night. Prep as directed. (Can be done up to 3 days ahead)
  4. Make corn and peach salsa - This makes enough for tomorrow night. You can eat the corn raw, but if you prefer to cook it, just microwave it for ~1 minute. Toss together green onions, corn, peaches, lime juice, coriander, and paprika. Cover and refrigerate until ready to serve. (Can be done up to 3 days ahead)
  5. Avocado creme - This makes enough for tomorrow night. Toss avocado, sour cream, coriander, and lime juice into a blender. Blend until smooth. Season to taste with salt and pepper. (Can be done up to 2 days ahead)
  6. Tortillas - Wrap in foil (if warming in grill or oven).

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Make

  1. Heat a saute pan over medium-high heat. Add cooking oil to pan and then sausage or tempeh to heated oil. Saute until golden on the outside, ~5 minutes.
  2. Warm tortillas according to package instructions.
  3. Toss second part of marinade with sauteed sausage or tempeh.
  4. Set out your taco bar of tortillas, sausage or tempeh, salsa, and avocado creme, and let everyone assemble their own tacos! Remember to reserve half of the salsa and avocado creme for tomorrow.

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