Today we’re making a copycat recipe of the Plant-based Tacos from the Studio Catering Co. Truck in California Adventure! This is the same truck where you get the Backlot Nachos, which I already made a copycat recipe of recently.
These tacos are one of the tastiest snacks in all of Disneyland/DCA, and I’m so excited to share my version of them with you so that you can make them at home. I hope you enjoy! Please tag me on Instagram if you make them and let me know what you think!
I also made a video of this recipe, so here it is if you prefer to watch it being demonstrated as well!
These are the components of the recipe:
- White corn tortillas in the smallest (street taco) size
- Green salsa (any kind you like)
- Pickled red onions (see below)
- Potato/soyrizo taco filling (see below)
- Cashew crema from a recipe by Thyme and Love
- Lime wedges
Servings: 2 servings of 2 tacos each
Time: 1 hour of inactive time to pickle the onions; 20 minutes active time to prepare the other components
Making the Pickled Onions:
- ½ red onion, sliced thinly
- 1 clove of garlic, peeled
- ¼ cup apple cider vinegar or white vinegar
- ½ cup hot water
- ¾ tsp salt
- ½ tbsp sugar or agave nectar
Slice the red onion as thin as you can, or use a mandoline if you have one. In a mason jar or other container, combine the hot water, apple cider vinegar, sugar/agave, and salt, and stir to dissolve the sugar and salt. Then add the red onion and garlic clove into the jar and shake. Let sit at room temperature for an hour, and then keep in the fridge.
Making the Plant-based Crema:
Here I used a recipe by Thyme and Love, which is the same one I used to make the Vegan Backlot Nachos! Head over to Thyme and Love to get the recipe for this cashew-based Mexican crema.
Making the Potato Soyrizo filling:
- 1 tbsp oil for sautéing (for example olive oil)
- 1 cup small chopped potatoes (any kind you like – I used Dutch yellow baby potatoes)
- 1 12-oz package of vegan chorizo / soyrizo
- Alternately, you could use tempeh with a taco seasoning packet instead of store-bought soyrizo. In my Copycat Backlot Nachos recipe, I demonstrate this, so head over there if you’d prefer to use tempeh over store-bought soyrizo!
Chop up about 1 cup of potato into very small cubes, and start frying in the oil. When they are almost finished, add in the soyrizo and continue sautéing until has browned a bit.
For each taco, use 2 white corn tortillas in the small street-taco size. If desired, heat them briefly on a dry non-stick pan or in the toaster oven/microwave.
Place the potato/soyrizo filling into each taco, followed by the green salsa (about a tablespoon), and a few pieces of the pickled red onion. Drizzle the crema on top (I use a squeeze bottle), and serve with a lime wedge.
Finally, put on your favorite Marvel movie soundtrack and pretend like you’re eating these tacos while waiting in line to meet your favorite Marvel character!