Let your taste buds enjoy our mouthwatering BBQ Chik-Un Tacos recipe! Kula Foods has created this delicious plant-based dish to satisfy your cravings and your heart. Making it the perfect choice for those looking to enjoy a flavourful alternative.
BBQ Chik-Un Tacos
Tags
BBQ Chik-Un Tacos
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Mexican
Servings
6
Cook Time
20 minutes
Let your taste buds enjoy our mouthwatering BBQ Chik-Un Tacos recipe! Kula Foods has created this delicious plant-based dish to satisfy your cravings and your heart. Making it the perfect choice for those looking to enjoy a flavourful alternative.
Asha Wheeldon
Ingredients
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1 package BBQ Chik-Un, defrosted
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6 small corn tortillas (soft), can substitute for flour tortillas
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Llime wedges to serve, optional
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Chopped cilantro to serve, optional
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1 ½ cup purple cabbage, sliced, about ¼ of a small cabbage
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½ cup plant-based mayonnaise
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Black Pepper
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2 small mangos, diced
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1 small roma tomato, diced
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¼ small red onion, diced into ~2 tbsp
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2 tbsp lime juice
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2 tbsp cilantro, chopped
Purple Cabbage Slaw
Mango Salsa
Directions
Wash and cut all the vegetables.
To make the creamy purple slaw, combine the sliced cabbage, plant-based mayonnaise and a generous pinch of black pepper in a bowl.
Mix thoroughly. Cover and refrigerate until ready to use.
To make the mango salsa, combine all the ingredients under "Mango Salsa" in a large bowl. Cover and refrigerate until ready to use.
To heat up the BBQ Chik-Un, heat a medium skillet on medium heat.
Add the package of chik-un and stir-fry for about 3mins, breaking apart the pieces and stirring constantly to avoid the bottom burning. Remove from heat.
Assemble the tacos! Divide the BBQ Chik-Un Tacos, purple cabbage slaw and mango salsa evenly amongst the 6 soft tortillas. Serve with more fresh cilantro and lime wedges.
Recipe Note
To defrost the package of BBQ Chik-Un from Kula Kitchen, allow it to thaw in the refrigerator overnight. Alternatively, you can let it sit in a bowl of warm water for about 1hour. Do not refreeze after thawing.To make a DIY taco divider, simply scrunch up small pieces of aluminum foil and place them between each taco.For the mango salsa, you can dice the mango and tomato and small or as big as you want. Depending on how ripe your mangoes are, I would not suggest trying to dice them very small as they would turn into mush when mixed with the other ingredients.Be sure to wash all of the vegetables well as you are to eat them raw. Refrigerate the slaw and salsa when not in use to maintain freshness.
