Start by heating avocado oil in your skillet over medium heat. Add the diced onion and sauté for about 2 minutes until softened. Then, toss in the vegan steak tips and sprinkle them with taco seasoning. Spread them evenly in the pan and allow them to cook undisturbed for 3-5 minutes to form a crisp crust. Stir the steak and cook for an additional 5 minutes, then finish with lime juice and fresh cilantro for a bright, zesty flavor.

While the steak is cooking, whip up the chipotle sauce. Add vegan mayo, non-dairy yogurt, garlic clove, chipotle pepper, adobo sauce, lime juice, salt, and pepper to a blender or food processor. Blend until smooth, adding a little water to thin it to your desired consistency. Adjust seasoning as needed, tasting as you go.

Warm your tortillas over an open flame for a slight char, or use a dry skillet. This step enhances their flavor and creates the perfect base for your fillings.

Once the tortillas are warm, start layering your tacos. Add a scoop of shredded cabbage, a portion of the crispy vegan steak, and slices of creamy avocado. Drizzle with the chipotle sauce and sprinkle with chopped cilantro. Serve immediately with lime wedges on the side for a citrusy punch.