Cornbread Chili Tacos
These Cornbread Chili Tacos bring together warm, comforting flavors with fresh, vibrant toppings for a plant-powered twist on taco night. Soft homemade cornbread tortillas made with our Cornbread & Waffle Mix pair perfectly with our Sweet & Smoky Organic Chili. Top with crisp lettuce, avocado, tomatoes, red onion, jalapeño, cilantro, and lime for a delicious balance of savory, sweet, and bright. Simple to make and incredibly satisfying, this recipe is a fun and cozy upgrade you’ll want to recreate all season long.
- Author
- PLANTSTRONG Team
- Category
Dinner
Ingredients
- 1 cup Plant Strong Organic Cornbread & Muffin Mix
- 1/2 cup all-purpose unrefined flour
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1 tsp maple syrup
- 1 tbsp unsweetened apple sauce
- ½ cup warm water
- 1 box of Plant Strong Sweet and Smoky Organic Chili
- Lettuce, shredded
- Avocado, cubed
- Grape tomatoes
- Diced red onion
- Jalapeño pepper slices
- Fresh cilantro
- Green onion
- Fresh lime juice
Directions
- To prepare cornbread tortillas, add Plant Strong Organic Cornbread & Muffin Mix, all-purpose flour and salt to a bowl and mix.
- Add maple syrup and unsweetened apple sauce and slowly add warm water while mixing/kneading until soft dough forms.
- Cover and let sit for 15 minutes.
- Divide large dough ball into 10 equal pieces and roll into small balls.
- Use a tortilla press for uniform shape (add flour if dough is too sticky or water if too dry prior to pressing).
- Cook each tortilla over medium heat on a dry non-stick skillet and remove when browned/evenly cooked (~30 seconds per side).
- Assemble tacos by adding warmed Plant Strong Sweet and Smoky Organic Chili, lettuce, avocado, tomato, red onion, jalapeño, cilantro, green onion and fresh lime juice.
- Serve and enjoy!
