Chat with us, powered by LiveChat

Mexican vegan chicken tacos

Prep-time Bake-time
10 min 30 min
4 people


  • 1 package Mighty Kitchen Vegan Chicken Fillets
  • 1 tbsp Chorio Extra Virgin Olive Oil
  • 2 tbsp Ardo shallot onion
  • 2 tsp Ardo diced garlic
  • 1 tsp Maldon sea salt
  • ½ tsp Maldon pepper
  • 1 tsp La chinata smoked sweet paprika
  • 10 foodhaus baby corn on the cob cut into slices
  • 1 bowl Ardo mixed chopped peppers
  • 10 small tortilla pies*
  • 1 bowl thinly sliced iceberg lettuce*
  • Ingredients for the avocado:
  • 1 package Salud avocado slices
  • 2 tsp Ardo red chili diced
  • 2 tsp Ardo parsley
  • 1 tbsp Chorio Extra virgin Olive Oil Village
  • 1 tsp Maldon sea salt
  • ½ tsp Maldon pepper


  1. Defrost the vegan chicken fillets for 20 minutes. In a pan, heat the olive oil and fry the shallots with the garlic until they get soft. Then, add the vegan chicken fillets and cook them on medium heat for 3 minutes on each side.
  2. In the same pan, add the vegetables, paprika, salt and pepper and continue cooking for another 2-3 minutes and then remove from the heat.
  3. Put the avocado and the rest of the ingredients in a bowl and smash them with a fork and mix them well.
  4. Heat the tortilla pies and place the avocado mixture in the middle. Add the iceberg on top and then the vegan chicken fillets mixture. Close and serve.


Kali Orexi!

*This recipe item is not found in foodhaus shop