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Simple 6 Ingredient Vegan Buffalo Tender Tacos!

Ready in minutes, these tacos are a delicious vegan version!

Prepare ingredients:

  • Almond flour taco shells (you can substitute flour of shell of your choice)

I choose these Almond flour shells because they crisp up to a light delicious crunch, and they are gluten free...(Bonus!)

  • Gardein Crispy Tenders (plant-based tenders) you can substitute other brands, but in my opinion Gardein is the king of vegan tenders.

  • Chopped celery

  • Chopped romaine lettuce

(Chop enough celery and lettuce you think you will need for your tacos, depending on how many tacos you are making for you/your family size.)

  • Daiya Blue Cheeze Dressing (This dressing is uncanny. It really tastes like real blue cheese dressing but it is dairy free & vegan.)

  • Vegan Buffalo Sauce (Pick any sauce that is available to you. My favorite is Noble Made brand mild buffalo sauce. It is vegan and gluten free also.)

If you have an air fryer, cook the tenders until light golden brown. Air fryer times and temperatures vary but mine cook best at 390 degrees, for 12 minutes. If you don't have an air fryer, you can bake in the oven per package instructions. (If you don't have an air fryer, consider getting one. You won't know how you lived without it!)

While the tenders are cooking, pour the buffalo sauce in a small bowl. You will be tossing the tenders in the sauce after cooking.

Chop the celery and lettuce and set aside for garnishing the tacos.

Heat a small amount of oil (I use peanut oil) in a shallow fry pan. Fry the almond flour shells in the oil until they reach a light golden color. Don't cook too long or they won't fold. Remove with tongs and carefully fold the shells. You can use a taco form, or prop between 2 objects briefly to form a shell. If done correctly, they will harden to a light crisp folded shell. It takes a little skill and practice to make the shells. My husband is the master of this, I don't even attempt it when he is around.

After the tenders have cooked, toss in buffalo sauce and place in bottom of taco shells.

Garnish with the celery and lettuce. Pour the blue cheeze dressing on top. Enjoy!

Be Well!

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