PLANT-BASED CRISPY LEMON PEPPER CHICKEN TACOS
PLANT-BASED CRISPY LEMON PEPPER CHICKEN TACOS
Yield:
- 8 portions
Portion Size:
2 tacos
Ingredients
| 32 ea | |
|
Tuscan kale, shedded and steamed
|
3 cups |
|
Avocado, pitted, peeled and chopped
|
2 medium |
|
Vegan mayonnaise
|
1/2 cup |
|
Olive oil
|
2 tbsp |
|
Cider vinegar
|
1 tbsp |
|
Pure maple syrup
|
1 tbsp |
|
Dijon mustard
|
1 tsp |
|
Crushed red pepper flakes
|
1 tsp |
|
Minced garlic
|
1/2 tsp |
|
Ground black pepper
|
1/2 tsp |
|
Salt
|
1/2 tsp |
|
Lemon pepper
|
2 tbsp |
|
Corn tortillas (6-inch), warmed (or 8 large flour tortillas)
|
16 |
|
Fresh cilantro
|
1 cup |
|
Red onion, optional
|
0 |
|
Shredded vegan cheddar, optional
|
0 |
Preparation
In a medium bowl, stir together kale and avocado.
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.
Fry chick’n nuggets according to package directions. Toss with lemon pepper seasoning in a medium bowl,
Divide chick’n nuggets and kale slaw evenly between tortillas. Garnish with cilantro and top with red onions and vegan cheddar if desired.
Nutrition Information
View Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 85 mg | 9% |
| Carbohydrate | 40 g | 13% |
| Cholesterol | 0 mg | 0% |
| Iron | 3 mg | 14% |
| Potassium | 499 mg | 0% |
| Calories | 390 kcal | 19% |
| Sodium | 725 mg | 30% |
| Protein | 15 g | 28% |
| Polyunsaturated Fat | 2 g | 10% |
| Saturated Fat | 3 g | 14% |
| Sugars | 3 g | 0% |
| Dietary Fiber | 8 g | 31% |
| Vitamin C | 18 mg | 28% |
| Vitamin A | 3971 iu | 79% |
Percent Daily Values are based on a 2,000 calorie diet