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.
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 degrees 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 degrees 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