Shredded Chipotle Chick’n Tacos
Recipe created in collaboration with Chef Camillo Sabella @chefcamillosabella
This creamy vegan chipotle chicken taco recipe is quick & easy to prepare. Topped with an extra squeeze of Elmhurst’s plant-based sour cream, these tacos are packed with plant-based protein and flavor. They’re a great way to keep Taco Tuesdays exciting or the perfect game-night appetizer!
Ingredients:
- 4 TerraMeat™ Plant-Based Chick’n Cutlets, shredded
- 2 Tbsp Avocado Oil
- 1 ½ tsp Chili Powder
- 1 tsp Ground Cumin
- 1 tsp Garlic Powder
- 1 tsp Dried Oregano
- ½ tsp Smoked Paprika
- 1 cup Elmhurst® Dairy-Free Sour Cream
- 2 Chipotles in Adobo (canned) + 2 Tbsp Adobo sauce, minced
- 2 Tbsp Agave
- Salt & Pepper to Taste
- (12) 6-in Soft Corn Tortillas
- Vegan Queso Fresco, or your favorite vegan cheese
- Shredded lettuce or cabbage
- Fresh Cilantro
- Red Onion
- Avocado
- Thinly Sliced Radishes
- Limes, cut into wedges
Directions:
- Heat oil in large skillet or pan over medium to high heat. Once hot, add the shredded plant-based chicken and cook until golden brown.
- Reduce heat to medium and add all your spices to the pan with your shredded chicken, mixing well.
- Add the plant-based sour cream, agave, minced chipotles & adobo sauce to your seasoned chick’n and stir until well coated. Continue cooking for 3-6 minutes, stirring frequently until the sauce has slightly thickened.
- Check for seasoning - add salt & ground black pepper to taste.
- If desired, briefly char the corn tortillas in a hot, dry skillet or on a grill. Assemble your tacos & enjoy!
Serves 4-6
