Candice Hutchings
Vegan Crunchy Chalupa Naan Tacos With Avocado-Ranch Sauce
Beefed-up fried naan tacos drizzled with avocado-ranch are our definition of comfort food.
March 24, 2024
Use the extra zesty Avocado-Ranch Sauce from this recipe from the The Edgy Veg Easy Eats cookbook for dipping each crunchy, beefy, cheesy taco. Indulging has never been so fun.
What you need:
For the Avocado-Ranch Sauce:
½ ripe avocado, mashed
¼ cup vegan sour cream
¼ cup vegan mayo
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon dried dill
1 tablespoon unsweetened vegan milk
1½ teaspoons white vinegar
For the tacos:
Vegetable oil, for cooking
1 (1-pound) package vegan ground beef
¼ cup all‑purpose flour
1 (1-ounce) package taco seasoning
1 cup water
4 vegan naan
1 cup shredded lettuce
½ cup vegan cheddar cheese shreds
¼ cup diced tomato
What you do:
- For the Avocado-Ranch sauce, in a small bowl, combine avocado, sour cream, mayo, onion powder, garlic powder, parsley, dill, milk, and white vinegar until smooth. Place in refrigerator.
- For the tacos, in a deep fryer or heavy-bottomed saucepan, warm enough oil for frying to 375 degrees. If frying on stovetop, use at least 3 inches of oil.
- In a large skillet over medium-high heat, combine vegan ground beef, flour, taco seasoning and water; bring to a boil. Reduce heat to medium-low and simmer for 3 to 5 minutes, until liquid has reduced by half. Keep warm over low heat.
- Meanwhile, using tongs, deep fry naan one at a time for about 15 seconds, until soft. Remove from oil and immediately fold naan in half using tongs to resemble a taco. Return to hot oil and fry for 30 seconds to 1 minute, until golden and crunchy. Transfer shells to a wire rack to allow excess oil to drip off. Let oil return to 375 degrees between batches.
- To fill chalupas, into fried naan shells, layer vegan ground beef mixture, Avocado-Ranch Sauce, lettuce, vegan cheese and tomatoes.
For more plant-based recipes like this, read:
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