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

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

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

Prep Time

5 minutes

Total Time

10 minutes

Yield: 1
Credit:

Incogmeato’s first-of-its-kind plant-based Chik’n Tenders are here to recruit America’s most diehard chicken fanatics to try plant-based chik’n. As the new product hits shelves nationwide, Incogmeato is partnering with Pinky Cole – fellow plant-based disruptor, chef and founder of vegan hot-spot “Slutty Vegan” – to launch an exclusive “slutty” menu in Atlanta on May 19.

Ingredients

Taco Ingredients:

  • 6 inch Toasted White Corn Wrap
  • Shredded Vegan Cheese (Violife)
  • Cilantro Lime Slaw (recipe below)
  • 1 Incogmeato Chik’n Tender (Diced)
  • Mango Salsa (recipe below)
  • 1 Jalapeño
  • Ranch Sauce, for dipping (recipe below)

Lime Slaw Recipe:

  • Green Cabbage
  • Red Cabbage
  • Shredded Carrots
  • 1 Tablespoon Cilantro
  • 1 Half Squeezed Lime Juice
  • 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 SV Ranch
  • 3/4 Cup Grilled Dice Jalapeño
  • 1 Teaspoon Agave
  • 1/2 Teaspoon Lime Juice
  • 1 Tablespoon Cilantro

Directions

Prepare the cilantro lime slaw:

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

Prepare mango salsa:

  1. In a medium bowl, mix all ingredients, then set aside.

Finally, prepare jalapeno ranch dressing:

  1. Blend all ingredients in blender, then set aside.

Cook Incogmeato Chik’n Tenders in the air fryer:

  1. 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.
  2. Meanwhile, toast tortilla wrap on stove to your liking.
  3. Once chik’n is cooked, dice and set aside.

To compile taco:

  1. Add shredded cheese, diced chik’n tenders and cilantro lime slaw into toasted tortilla. Top with mango salsa and jalapeno 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.

Recipe Note

Incogmeato Chik’n Tenders are available this month in select Walmart, Kroger, Meijer, H-E-B, Wegman, Southeastern Grocers stores in Original and Sweet BBQ flavors.