grilled vegan mandarin orange chick’n tacos

grilled vegan mandarin orange chick’n tacos

There’s something about it being sunny and warm outdoors (finally!) that makes me want to “play” with my food. That’s exactly what I was doing when I created this Asian-style taco recipe. It’s definitely not your ordinary taco! The tortillas and lime wedges are grilled for smoky goodness. You’ll get lots of crunch from a colorful cole slaw mix and dry roasted peanuts. There’s plenty of high-flavored ooziness from a lime-accented peanut butter sauce and gochujang. And the highlight is Gardein Mandarin Orange Crispy Chick’n, providing a unique plant-based protein twist. (Hint: You’ll make the chick’n in advance and can heat it up in a cast iron skillet on the grill.) It’s so yum! Plus, it’s vegan—so it’s ideal for a Meatless Monday-inspired Memorial Day BBQ. But please serve up this showstopper at any summertime cookout … no need to wait for next Monday. Eating less meat has never been so tasty—even for meat eaters!

Disclosure: As a Meatless Monday blogger, I received some samples of Gardein products. I was not paid for this post. The recipe and opinions expressed in this post are my own.

grilled vegan mandarin orange chick’n tacos

Yield: 4 servings

Ingredients

  • 2 tablespoons natural creamy peanut butter
  • 4 soft-taco-size sprouted grain or whole-wheat tortillas
  • 2 cups cole slaw mix (or shredded cabbage-carrot mixture)
  • 2 tablespoons natural gochujang or sriracha sauce, or to taste
  • 3 tablespoons coarsely chopped dry-roasted peanuts
  • 3 tablespoons fresh cilantro leaves
Read the whole recipe on tasteovers by jackie