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

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

Recipe submitted by Pinky Cole, chef, CEO and founder of Slutty Vegan. Pinky Cole partnered with Incogmeato® and created this recipe for an exclusive pop-up event highlighting Incogmeato® Chik’n Tenders at Slutty Vegan restaurant in Atlanta, GA exclusively on May 19th, 2021. This recipe has not been modified by the Incogmeato® kitchen.

Prep Time (min): 2
Total Time (min): 10
Servings 1


  • 6-inch toasted white corn wrap
  • Shredded vegan cheese (Violife), to taste
  • Cilantro lime slaw (recipe under directions)
  • Mango salsa (recipe under directions)
  • 1 jalapeño
  • Ranch sauce, for dipping (recipe under directions)
  • Incogmeato® Chik’n Tender (diced)


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.


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


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


1 cup Slutty Vegan ranch

3/4 cup grilled diced jalapeño

1 teaspoon agave

1/2 teaspoon lime juice

1 tablespoon cilantro