Spicy Veggie Chicken Tacos

Ingredients:

For the Tacos:

• 1 package of Veggie Valley Chicken Strips
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp cayenne pepper (adjust to taste)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small corn or flour tortillas

For the Toppings:

• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1/2 cup diced red onion
• 1 avocado, sliced
• 1/4 cup chopped fresh cilantro
• Lime wedges for serving

For the Spicy Creamy Sauce:

• 1/2 cup vegan sour cream or plain Greek yogurt
• 1 tbsp sriracha or hot sauce (adjust to taste)
• 1 tbsp lime juice
• 1 garlic clove, minced
• Salt to taste

Instructions:

1. Prepare Veggie Chicken:
   • In a bowl, toss the Veggie Valley Chicken Strips with olive oil, smoked paprika, ground cumin, chili powder, cayenne pepper, garlic powder, onion powder, salt, and black pepper until well coated.
   • Heat a skillet over medium-high heat. Add the seasoned Veggie Chicken Strips and cook for 5-7 minutes, or until crispy and heated through, stirring occasionally. Set aside.
2. Make Spicy Creamy Sauce:
   • In a small bowl, combine vegan sour cream (or Greek yogurt), sriracha (or hot sauce), lime juice, minced garlic, and a pinch of salt. Mix until smooth and well combined. Adjust the heat level by adding more sriracha if desired.
3. Warm Tortillas:
   • Heat the tortillas in a dry skillet over medium heat, flipping occasionally until warm and pliable. Alternatively, you can wrap them in a damp paper towel and microwave for 30-40 seconds.
4. Assemble Tacos:
   • Place a few spoonfuls of the cooked Veggie Chicken Strips in the center of each tortilla.
   • Top with shredded lettuce, diced tomatoes, red onion, avocado slices, and chopped cilantro.
5. Serve:
   • Drizzle with the spicy creamy sauce.
   • Serve with lime wedges on the side for an extra burst of freshness.

Step-by-Step Guide:

• Step 1: In a bowl, toss the Veggie Valley Chicken Strips with olive oil, smoked paprika, ground cumin, chili powder, cayenne pepper, garlic powder, onion powder, salt, and black pepper until well coated. Heat a skillet over medium-high heat. Add the seasoned Veggie Chicken Strips and cook for 5-7 minutes, or until crispy and heated through.
• Step 2: In a small bowl, combine vegan sour cream (or Greek yogurt), sriracha (or hot sauce), lime juice, minced garlic, and a pinch of salt. Mix until smooth and well combined.
• Step 3: Heat the tortillas in a dry skillet over medium heat, flipping occasionally until warm and pliable. Alternatively, microwave wrapped in a damp paper towel.
• Step 4: Place a few spoonfuls of the cooked Veggie Chicken Strips in the center of each tortilla. Top with shredded lettuce, diced tomatoes, red onion, avocado slices, and chopped cilantro.
• Step 5: Drizzle with the spicy creamy sauce and serve with lime wedges on the side.