Spicy. Vegan. Protein-packed. Tacos. In under 20 minutes. I just made your weeknight (and your week probably). Boom! Enjoy 🙂

Chipotle “Chicken” Tacos:

Serves 2

• 3 Gardein Chick’n Scallopinis
• 2 chipotle chilies in adobo sauce – roughly chop the chilies
• 1 tsp cumin seeds
• 3 cloves garlic – minced
• 1 tbsp olive oil
• 1/2 cup plain tofutti
• 1 tbsp unsweetened coconut milk
• 1 lime
• zest of 1/2 of the lime
• 2 red radishes – thinly sliced into circles
• 1 serrano chili – thinly sliced into circles
• 1/2 cup Daiya Pepperjack Shreds
• Fresh cilantro – for garnishing
• salt
• 6 yellow corn tortillas

1. Remove the scallopinis from the freezer and place on a microwave-safe plate. Microwave for 30 seconds and set aside.

2. Heat a medium sized non-stick skillet over medium-high flame. Pour in the olive oil and once hot, add in the cumin seeds. After about 30 seconds, add in the garlic and chopped chipotle chili (not the abodo sauce yet!). Add in the chick’ns  and sear with the mixture for about 1 minute.

Flip and using 2 forks, begin pulling apart as if it’s pulled pork. Mix thoroughly with the garlic and chili mixture. At this point add about 2-3 tbsp of the abodo sauce and reduce heat to medium. Add a sprinkle of salt and continue sauteeing. After about 5 minutes or until the chick’n is fork tender and seeped in the chipotle juices, add a squeeze of lime juice from 1/4 of the lime. Set aside.

3. While the chick’n cooks, whisk together the tofutti, coconut milk, lime juice from about 1/4 lime, and lime zest. Add in some salt. Taste. It should taste fresh and lime-y and should have the consistency of a smooth sour cream or crema. Set aside.

4. Warm the tortillas over an open flame on the stove, using tongs to hold and direct the tortillas. You want to warm them until slightly charred on each side. Place the 6 charred tortillas on a serving platter. Sprinkle each evenly with the Daiya shreds, top with the warm chipotle chick’n, top each with a dollop of lime “crema’, radishes, serrano, cilantro and serve with lime wedges.

Dinner is served in under 20 minutes!