skip to main content
Zip Code*Zip Code is mandatoryPlease enter a valid zip codeUPC Code
null
Recip_Img-11981893

Incogmeato® Chik'n Tender Tacos

with cilantro green goddess dressing, pickled red onions, cabbage, jalapeños and lime

Servings: 4

Ingredients

Cilantro Green Goddess Dressing (1 ½ cups)

  • ⅓ cup Buttermilk (or sub vegan mayo)
  • 1 ea. Garlic clove, large
  • 1 bunch Cilantro, roughly chopped (leaves and stems)
  • 2 Tbs. plus 1 tsp. Lime juice
  • 1 tsp. Kosher salt
  • ½ tsp. Ground black pepper
  • 2 ea. Anchovy fillets (optional)

Pickled Red Onions (2 cups)

  • 1 ea. Red onion, thinly sliced
  • ½ cup Rice wine vinegar
  • 2 tsp. Kosher salt
  • 1 Tbs. Sugar
  • 4 ea. Incogmeato™ Chik'n Tenders
  • as needed Kosher salt
  • 4 ea. Corn tortillas
  • 1 cup Green cabbage, thinly sliced
  • 1 ea. Lime
  • ½ cup Cilantro Green Goddess Dressing
  • ¼ cup Pickled red onions
  • as needed Cilantro leaves, picked
  • 1 ea. Jalapeño, thinly sliced
Ingredients

Ingredients

Cilantro Green Goddess Dressing (1 ½ cups)

  • ⅓ cup Buttermilk (or sub vegan mayo)
  • 1 ea. Garlic clove, large
  • 1 bunch Cilantro, roughly chopped (leaves and stems)
  • 2 Tbs. plus 1 tsp. Lime juice
  • 1 tsp. Kosher salt
  • ½ tsp. Ground black pepper
  • 2 ea. Anchovy fillets (optional)

Pickled Red Onions (2 cups)

  • 1 ea. Red onion, thinly sliced
  • ½ cup Rice wine vinegar
  • 2 tsp. Kosher salt
  • 1 Tbs. Sugar
  • 4 ea. Incogmeato™ Chik'n Tenders
  • as needed Kosher salt
  • 4 ea. Corn tortillas
  • 1 cup Green cabbage, thinly sliced
  • 1 ea. Lime
  • ½ cup Cilantro Green Goddess Dressing
  • ¼ cup Pickled red onions
  • as needed Cilantro leaves, picked
  • 1 ea. Jalapeño, thinly sliced

Directions

1. For the Cilantro Green Goddess Dressing, throw buttermilk, garlic, cilantro, lime juice, Kosher salt, black pepper, and anchovies (optional) into the blender and blend on high until fully incorporated, about 30 seconds.
2. For the Pickled Red Onions, put the onions in a jar. Whisk together the vinegar, salt, and sugar. Pour over the onions and allow to sit at room temperature for at least an hour. Move to fridge until ready to serve.
3. For the Chik’n, deep fry frozen tenders for 4 minutes at 360° F. Gently shake basket once while cooking. For safety, product must be cooked from frozen to an internal temperature of 165° F measured by a thermometer in two places. When you remove chik’n from the fryer season with a little salt.
TACO ASSEMBLY:
1. Warm the tortillas in a cast iron pan or griddle for 30 seconds per side or until they smell nice and toasty.
2. In a small bowl, dress the cabbage with lime juice and salt.
3. Lay a bed of cabbage down on a warmed tortilla. Top it with a chik’n tender, and garnish with green goddess dressing, pickled red onions, cilantro leaves, and jalapeño slices.
NOTES: Cook Chik’n Tenders from frozen; store product in freezer until ready to use. Typical visual cues for deep frying will not be present when cooking this product. Specifically, these tenders do not float during the frying process. Cook to temperature, not to sight.

To hold, for best performance, hold up to 11 minutes under a heat lamp. For best quality, consume within 15-20 minutes after preparing. For carry out, follow same parameters as other fried food while delivering to maintain optimal food integrity.

Directions

Directions

1. For the Cilantro Green Goddess Dressing, throw buttermilk, garlic, cilantro, lime juice, Kosher salt, black pepper, and anchovies (optional) into the blender and blend on high until fully incorporated, about 30 seconds.
2. For the Pickled Red Onions, put the onions in a jar. Whisk together the vinegar, salt, and sugar. Pour over the onions and allow to sit at room temperature for at least an hour. Move to fridge until ready to serve.
3. For the Chik’n, deep fry frozen tenders for 4 minutes at 360° F. Gently shake basket once while cooking. For safety, product must be cooked from frozen to an internal temperature of 165° F measured by a thermometer in two places. When you remove chik’n from the fryer season with a little salt.
TACO ASSEMBLY:
1. Warm the tortillas in a cast iron pan or griddle for 30 seconds per side or until they smell nice and toasty.
2. In a small bowl, dress the cabbage with lime juice and salt.
3. Lay a bed of cabbage down on a warmed tortilla. Top it with a chik’n tender, and garnish with green goddess dressing, pickled red onions, cilantro leaves, and jalapeño slices.
NOTES: Cook Chik’n Tenders from frozen; store product in freezer until ready to use. Typical visual cues for deep frying will not be present when cooking this product. Specifically, these tenders do not float during the frying process. Cook to temperature, not to sight.

To hold, for best performance, hold up to 11 minutes under a heat lamp. For best quality, consume within 15-20 minutes after preparing. For carry out, follow same parameters as other fried food while delivering to maintain optimal food integrity.

Related Recipes