Mexican vegan chicken tacos
streetfoodLovers
| Prep-time | Bake-time | |
|---|---|---|
| 10 min | 30 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 4 people |
INGREDIENTS
- 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
METHOD
- 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.
- 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.
- Put the avocado and the rest of the ingredients in a bowl and smash them with a fork and mix them well.
- 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
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