Description
These extremely flavorful and tender vegetarian tacos made with Quorn Chikn Tenders are perfect for a meatless meal! Loaded with savory and spicy veggies, crispy cabbage and an avocado and cilantro cream this will make any week night seem like a night out in a Mexican taco stand…minus the grease!
Ingredients
Spice Mix *
- 2 tbsp Kosher salt
- 2 tbsp freshly crushed black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1/2 tsp cayenne pepper
- 1/2 tsp ground cumin
- 1 tsp ground oregano
- 2 tsp paprika
- 2 tsp sugar
- pinch of red pepper flakes
Tacos
- 1 package of Quorn Chik’n Tenders *
- 1 red pepper (thinly sliced)
- 1 red onion (thinly sliced)
- 1 tbsp olive oil
- 1 tbsp of the spice mix
- 1/2 a cup of water
- zest of one lime; use the juice of the lime for the avocado crema below
Avocado Crema
- ¾ cup 0% fat Greek yogurt or Sour Cream
- 1 avocado
- 3 garlic cloves (peeled)
- 1 small handful cilantro
- juice of a lime
- salt and pepper to taste
Garnishes
- Pico de gallo
- Finely sliced cabbage
- Cilantro (roughly chopped)
- soft flour tacos
Instructions
Spice mix
- Combine all the spices in a jar. Seal the jar with a lid and shake until well combined.
- Pour the olive oil into a large sauté pan and turn the heat on to medium high. Add the sliced onions, peppers, spice mix and sauté until tender and slightly caramelized; about 5-7 minutes.
- Add in the chik’n tenders and the water. * Mix so spice mix is evenly distributed and cook until all the water has evaporated, about 3 minutes.
- Add lime zest, mix to combine.
- Assemble tacos.
Avocado Crema
- Place cilantro, Greek yogurt, plenty of peeled garlic, lime juice, avocado and salt and pepper into a food processor or Vitamix. Blend it all up until smooth, creamy and combined. Taste for seasoning and adjust as necessary.
Notes
Make double of this spice mix and use it whenever you make tacos or fajitas
Feel free to substitute chicken breast for the chik’n. Just sauté it until it is completely cooked through. If you wanted to marinate it in the spice mix and a bit of olive oil ahead of time that would really liven up the flavors.
The water acts as a deglaze and will pick up all the delicious bits from the bottom of the pan and infuse the chik’n with the flavors.
You can make these completely dairy free by skipping on the Greek yogurt or sour cream and instead using your favorite soy based cream cheese in the mix. I have done it both ways and they always turn out perfectly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Vegetarian
- Cuisine: Mexican