Chicken Tacos

PRODUCT ALLERGENS: Wheat

RECIPE ALLERGENS: Wheat, allium

DIETARY NOTES: Vegan, dairy-free; not gluten-free

INGREDIENTS:

Taco seasoning

2 teaspoons ground cumin

1 teaspoon dried oregano

1 teaspoon granulated garlic

1 teaspoon onion powder

½ teaspoon chili powder

Kosher salt

Tacos and toppings

2 cups thawed Tender™ Shredded Chicken

1 tablespoon vegetable oil

8 each corn tortillas

Finely chopped red onion

Finely chopped jalapeño

Diced tomato

Sliced avocado

Shredded lettuce

Vegan shredded cheese

Vegan sour cream

INSTRUCTIONS

If you don’t have a gas range to toast the tortillas, wrap tortillas in aluminum foil and place in low oven (~300°F) for 10-15 minutes until heated through. We make our own taco seasoning for this recipe but also like store-bought versions. If using store-bought mixes, use sparingly as they contain more salt.

1. For the taco seasoning: Combine all dry ingredients on rimmed baking sheet.

2. For the shredded chicken: Sprinkle shredded chicken over taco seasoning on sheet and toss to evenly coat.

3. Heat oil in non-stick skillet over medium-high heat until shimmering. Add seasoned shredded chicken to skillet; cook without stirring, until browned on underside, 3-5 mins.

4. Flip in sections with spatula; continue to cook without stirring, until browned on second side, 3-5 mins. more. Transfer to bowl and season with salt to taste.

5. For the tacos and toppings: Lightly toast tortillas over gas range until lightly charred and pliable, transferring to dishtowel to keep warm. Distribute seasoned seared shredded chicken evenly over toasted tortillas. Choose your own adventure with toppings and serve.