Happy Cinco de Mayo! Today we’re serving up our Vegan Fajita Street Tacos, made with slider-size corn tortillas from Mi Rancho, organic tri-color peppers, onions, and jalapeño. Tacos are a staple in the Kelly household, and Cinco de Mayo is no different. They’re quick and easy to make by incorporating fresh, seasonal produce and a few simple toppings.
Simple Living Tip: Serving your tacos family style gives everyone the opportunity to choose their own toppings – perfect for picky eaters! Prepping your produce in advance is helpful in pulling together a meal in less than 30 minutes. As always, a little advanced planning goes a long way when it comes to dinner.
Vegan Fajita Street Tacos
Not sure what to serve with your Vegan Fajita Street Tacos? Start with a hearty, vegan protein base like black beans, pinto beans, spicy tofu, or seitan (not gluten-free). Add your favorite salsa (we used our homemade mango salsa), fresh cilantro, guacamole, and cashew “cheese.” 
- 1 large organic red bell pepper, sliced into strips
- 1 large organic yellow bell pepper, sliced into strips
- 1 large organic orange bell pepper, sliced into strips
- 1 large yellow onion, sliced
- 1 large clove garlic, minced
- 1 large pinch ground Cayenne pepper
- 1 pinch high-quality sea salt
- 1 tablespoon coconut oil
- Wrap tortillas in foil and place in preheated 300 degree oven.
- Using a large iron skillet, heat coconut oil over medium-high heat. Add peppers and onions. Sauté about 4-5 minutes, stirring frequently. Add garlic, cayenne pepper and salt. Continue to sauté for another minute or two.
- Place one scoop of pepper mixture in each taco. Garnish with your favorite toppings.
- ENJOY!
- vegan, gluten-free