PLANT-BASED CRISPY LEMON PEPPER CHICKEN TACOS
Yield Portion Size
| 32 ea | |
| 3 cups |
Tuscan kale, shedded and steamed
|
| 2 medium |
Avocado, pitted, peeled and chopped
|
| 1/2 cup |
Vegan mayonnaise
|
| 2 tbsp |
Olive oil
|
| 1 tbsp |
Cider vinegar
|
| 1 tbsp |
Pure maple syrup
|
| 1 tsp |
Dijon mustard
|
| 1 tsp |
Crushed red pepper flakes
|
| 1/2 tsp |
Minced garlic
|
| 1/2 tsp |
Ground black pepper
|
| 1/2 tsp |
Salt
|
| 2 tbsp |
Lemon pepper
|
| 16 |
Corn tortillas (6-inch), warmed (or 8 large flour tortillas)
|
| 1 cup |
Fresh cilantro
|
|
Red onion, optional
|
|
|
Shredded vegan cheddar, optional
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 105 mg | 10% |
| Carbohydrate | 40 g | 13% |
| Cholesterol | 0 mg | 0% |
| Total Fat | 21 g | 33% |
| Iron | 3 mg | 14% |
| Potassium | 478 mg | 0% |
| Calories | 392 kcal | 20% |
| Sodium | 724 mg | 30% |
| Protein | 15 g | 30% |
| Polyunsaturated Fat | 2 g | 11% |
| Saturated Fat | 3 g | 14% |
| Sugars | 3 g | 0% |
| Vitamin C | 12 mg | 20% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
In a medium bowl, stir together kale and avocado.
-
Step 2
In a small bowl, whisk together vegan mayonnaise, olive oil, vinegar, maple syrup, mustard, chili flakes, garlic, pepper and salt. Add to kale and toss to combine.
-
Step 3
Fry chick’n nuggets according to package directions. Toss with lemon pepper seasoning in a medium bowl,
-
Step 4
Divide chick’n nuggets and kale slaw evenly between tortillas. Garnish with cilantro and top with red onions and vegan cheddar if desired.
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