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Chiles Toreados Tacos

by Livestrong_Recipes  |  Sep 13, 2017

Chiles Toreados Tacos
Photo Credit: Jackie Newgent/
  1. PREP
  2. 15 m
  • COOK
  • 05 m
  • 20 m

These toreados tacos make the most out of vegetarian ingredients with spicy serrano peppers, beans and pico de gallo. Top with a hint of guacamole and scallions for a burst of flavor.



  • 8 Peppers, serrano, raw
  • 2 tsp Avocado Oil
  • 2 tsp lime juice
  • 1 1/2 tsp Coconut Aminos Sauce
  • 4 Corn Tortilla (6 Inch)
  • 3/4 cup vegetarian refried beans
  • 2 medium scallions
  • 3/4 cup Guacamole
  • 1/2 cup Pico de Gallo


1 Remove stem, then slightly smash each serrano pepper using the flat side of a chef’s knife until flattened.
2 Heat the avocado oil (or peanut oil) in a medium cast iron or other stick-resistant skillet over medium-high. Add the serranos and sauté until charred, about 5 minutes.
3 Transfer the serranos to a medium bowl, sprinkle with lime juice and liquid aminos (or pinch of salt), and toss to coat.
4 Warm or lightly grill the corn tortillas (or whole grain tortillas of choice) before filling, if desired.
5 Spread each tortilla with the refried beans (warm first, if desired); sprinkle with the scallions; top with the guacamole, serrano peppers, and pico de gallo (drained of excess liquid); and serve. (Note: If prefer less spice, split the charred serranos in half lengthwise and scrap out some or all of the seeds.)