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Crispy Vegan Chipotle Chicken Tacos

Chipotle Crispy Tacos
Chipotle Crispy Tacos
  • Preparation time
    80 min
  • Difficulty
    Intermediate
  • Number of servings
    10

Our Crispy Vegan Chicken Chipotle Tacos are crafted to offer a gourmet culinary experience. This recipe showcases crispy plant-based GARDEN GOURMET® Sensational™ Pulled Fillet, accompanied by smoky chipotle sauce made with MAGGI® Rich & Rustic Tomato Sauce and fresh toppings, resulting in a taco recipe that is truly flavourful.

If you are a Chef, caterer or restaurateur interested in incorporating more plant-based options into your menu, these Mexican-inspired tacos will undoubtedly leave a lasting impression into your clientele. Join us as we provide a comprehensive guide on the ingredients, step-by-step instructions, possible substitutions, and serving suggestions for this crispy vegan chicken chipotle tacos recipe.

Interested in more tasty vegan and vegetarian menu ideas? Discover more on the Menu Ideas section.

Ingredients
gardent-gourmet-pullet-fillet-pieces-packshot
Garden Gourmet® Pulled Fillet
For the filling
  • 800g GARDEN GOURMET® Sensational™ Pulled
  • 20ml olive oil
  • 100ml chipotle sauce
  • 150g red onions, peeled & sliced
  • 400g Maggi Rich & Rustic tomato sauce
  • 20pc taco shells
  • 400g romaine lettuce
For the chimichurri
  • 50ml olive oil
  • 20g fresh jalapeño
  • 50g coriander
  • 50g flat parsley
  • 100g spring onions, chopped
  • 10g garlic, peeled
  • 30ml white wine vinegar
To serve
  • 300 ml vegan crème fraiche
Preparation
  • 1
    In a frying pan, heat the olive oil and fry the GARDEN GOURMET® Sensational™ Pulled Filets for 2-3 minutes.
  • 2
    In a saucepan, combine the Maggi Rich & Rustic tomato sauce and chipotle sauce. Bring to a simmer and cook for 5 minutes until slightly thickened.
  • 3
    Pour the sauce over the GARDEN GOURMET® Sensational™ Pulled Filets in the frying pan. Remove from heat.
  • 4
    To make the chimichurri, place all the chimichurri ingredients (olive oil, fresh jalapeño, coriander, flat parsley, spring onions, garlic, and white wine vinegar) into a blender. Blitz until smooth. Pour the chimichurri into small dip pots.
  • 5
    Heat the taco shells in a baking tray.
  • 6
    Fill the taco shells with the GARDEN GOURMET® Sensational™ Pulled Filets and sauce.
  • 7
    Serve the taco shells with romaine lettuce, vegan crème fraiche, and chimichurri.

TYPICAL VALUES 

Per 100g

Per serve

Reference Intake

% RI*

Energy

728 kJ

174 kcal

1941kJ

465 kcal

8400 kJ

2000 kcal

 

23%

Fat

9.0g

24.0g

70

34%

of which: saturates

1.9g

5.0g

20

25%

Carbohydrate

13.1g

34.9g

260

13%

of which: sugars

2.1g

5.7g

90

6%

Fibre

2.8g

7.5g

-

-

Protein

8.8g

23.5g

50

22%

Salt

0.50g

1.34g

6

22%

*Reference Intake of an average adult (8400 kJ/2000 kcal).

Based on the stated recipe. Portions should be adjusted for children of different ages.

Energy

 Fat Saturates Sugars Salt

1941kJ

465 kcal

 24.0 g 5.0 g 5.7 g 1.34 g
23%* 34%* 25%* 6%* 22%*

 

*Reference Intake of an average adult (8400 kJ/2000 kcal).

The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.

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