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Vegan Chicken Tacos with a Cilantro Coconut Sauce

Recipe for vegan Chicken Tacos using TVP soy strips as the chicken alternative. Served in homemade tortillas with salad, avocado, tomatoes and a Cilantro Coconut Sauce.
Course Main Course
Cuisine Vegan
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 people
Calories 489kcal
Author Elephantastic Vegan


Ingredients for the Vegan Chicken

  • 1 cup TVP Soy Strips*
  • 3/4 cup panko flakes
  • 1/2 teaspoon paprika powder
  • 3/4 teaspoon salt , divided
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried dill
  • 1/3 cup chickpea flour
  • 1/3 cup water
  • 1/2 teaspoon sriracha

Ingredients for the Cilantro Coconut Sauce

  • 1/2 can full-fat coconut milk
  • 2/3 cup sunflower seeds
  • lemon juice from 1 lemon
  • 1/2 teaspoon salt + more to taste
  • 1/2 cup fresh cilantro + more cilantro to garnish
  • 1/4 cup water

Other ingredients

  • 4 small tortillas**
  • 3 cherry tomatoes
  • 1 avocado
  • 1 tablespoon chopped cilantro
  • 2 cups loosely packed salad of your choice


  • Prepare the tortillas as given in the other post or use store-bought ones.

Instructions for the Vegan Chicken Strips

  • Preheat the oven to 500°F/250°C.
  • Heat water (about 3 cups) in a large pot and toss in the dried TVP Soy Strips once it’s boiling.***
  • Meanwhile mix the chickpea flour, sriracha, 1/4 teaspoon salt and water in a large bowl (it should have the consistency of an egg, add more water or flour if needed).
  • In another bowl prepare a mixture of panko flakes, dill, paprika powder, onion powder, 1/2 teaspoon salt and garlic powder.
  • When the TVP strips are soft, drain them and gently press excess water out of them.
  • Toss the TVP strips first in the chickpea flour-water mixture until coated evenly, then in the breadcrumbs.
  • Place them on a baking sheet and bake them for about 15-20 minutes until lightly golden and crispy.

Instructions for the Cilantro Coconut Sauce

  • Add all the ingredients for the sauce in a high-speed blender and blend until completely smooth. If you want the sauce to be thinner, you can always add more water.

Instructions for assembling

  • Quarter the cherry tomatoes, scoop out the avocado flesh and cut it in cubes. Wash the salad.
  • Divide the salad onto the 4 tortillas, add the avocado cubes and cherry tomatoes. Add the vegan chicken strips, drizzle with the cilantro coconut sauce and top with chopped cilantro.
  • Enjoy!


*I used the german brand Vantastic Foods, but these look rather similar. | You won't need all the chicken strips for the tacos. You can dip the rest of them in the Cilantro Coconut Sauce - so good!
**I used my Wheat Flour Tortillas recipe, substituted the whole wheat flour with spelt flour and made 4 small tortillas.
***Leave out this step when you use other meat alternatives, that don't need any cooking.


Calories: 489kcal | Carbohydrates: 70g | Protein: 13g | Fat: 47g | Saturated Fat: 15g | Sodium: 1056mg | Potassium: 717mg | Fiber: 22g | Sugar: 19g | Vitamin A: 620IU | Vitamin C: 14.3mg | Calcium: 92mg | Iron: 6.5mg