Plant-based Chicken Tacos
1 8 Ounce Package of plant-based chicken morsels
1 Package crunchy taco shells or 1 package flour tortillas for soft tacos
1 Package shredded cheese
1 Small container of sour cream
1/3 Cup chopped cilantro (if it’s available)
1/3 Cup sweet onion
1/8 Teaspoon salt
1/8 Teaspoon garlic powder
1/8 Teaspoon onion powder
1-2 Tablespoons chili powder
¼ Teaspoon sugar
Combine the salt, onion powder, garlic powder, chili powder and sugar in a small bowl. If you’re using a garlic salt or an onion salt, do not add salt to the seasonings. Taste the seasonings and decide if you need to adjust the ingredients.
Combine the following in a medium-sized bowl: Mince ½ cup of onion. Rinse and dice half of the tomato. Rinse and chop the cilantro.
If you’re having crunchy shell tacos, start preheating your oven following the instructions on the box they came in.
To cook the plant-based chicken, follow the instructions on the package of the kind you purchased. The package I purchased had the following instructions: Preheat a frying pan, add vegetable oil, and brown the plant-based chicken. Turn the chicken so it browns on both sides. Adjust the heat up if the chicken isn’t browning, down if it starts to smoke.
Start baking the crunchy shells when the chicken is almost done browning.
Stir the spice mix into the chicken. If the chicken is on the dry side, also stir in ¼ cup of water to moisten it up. Once the chicken is evenly coated with the spice mix, remove it from the heat.
If you’re having soft tacos, warm but don’t brown or crisp the flour tortillas. Do this in a frying pan at ¼ heat.
Cut the chicken into small morsels. Take a crunchy or soft taco shell. Add a sprinkling of cheese, some plant-based chicken taco mix, some sour cream, and pico de gallo (cilantro, onion, tomato mix).
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