Incogmeato® Plant-Based Chik’n Tender Street “Tac-Heaux” Tacos

Directions

1. Prepare the cilantro lime slaw: Chop green and red cabbage, add to medium bowl along with other cilantro lime slaw ingredients. Stir until well-combine, then set aside.

2. Prepare mango salsa: In a medium bowl, mix all ingredients, then set aside.

3. Finally, prepare jalapeño ranch dressing: Blend all ingredients in blender, then set aside.

4. Cook Incogmeato® Chik’n Tenders in the air fryer: Set Air Fryer to 375°F, place frozen tenders on basket or rack. For best results, prevent tenders from touching. 3-6 pieces: 10 minutes; 7-12 pieces: 11-12 minutes. For crispier bite, mist with oil spray. (Recipe note: alternate cooking method in oven included below)

5. Meanwhile, toast tortilla wrap on stove to your liking.

6. Once chik’n is cooked, dice and set aside.

7. To compile taco: Add shredded cheese, diced chik’n tenders and cilantro lime slaw into toasted tortilla. Top with mango salsa and jalapeño ranch dressing. Serve immediately.

*To cook Incogmeato® Chik’n Tenders in the oven: Preheat to 400°F, place frozen tenders on a baking sheet and heat for 12-14 minutes. For crispier tenders, turn tenders over halfway through heating time. Let sit 3-5 minutes before serving.

LIME SLAW RECIPE:

Green cabbage

Red cabbage

Shredded carrots

1 tablespoon cilantro

Juice from half a lime

1 tablespoon agave

1 pinch of salt

1 teaspoon black pepper

1 teaspoon adobo

MANGO SALSA RECIPE:

1 mango, diced

1 half tomato, diced

1 green pepper, diced

1 red pepper, diced

1 tablespoon chopped cilantro

1 pinch of salt

1 teaspoon black pepper

1 teaspoon adobo

1 teaspoon Slutty Vegan Slut Dust

1 half squeezed lime juice

JALAPEÑO RANCH DRESSING:

1 cup Slutty Vegan ranch

3/4 cup grilled diced jalapeño

1 teaspoon agave

1/2 teaspoon lime juice

1 tablespoon cilantro