Chick'n Chili Ranch Tacos

Recipe:

Chick’n Chili Ranch Tacos

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Serves: 4 people
Prep Time: 15 min
Cooking: 7 min
Recipe By: Hannah Che

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Ingredients

• 4 large flour tortillas

• 1 tablespoon extra virgin olive oil

• 1 package of Abbot’s Butcher Slow Roasted Chick’n

• 1 tablespoon mild taco seasoning

• 1 Anaheim chili pepper

• Sea salt and cracked black pepper

• 3 radishes

• 1 cup cherry tomatoes

• 1 avocado

• 1 bunch fresh cilantro

• 1 lime

• 1/3 cup plant-based ranch

Description

Shake up taco night with this recipe for juicy Chick’n and green chili ranch tacos. A little seasoning gives the Chick’n a slight kick, while the fresh vegetables bring brightness that is perfectly complemented by creamy plant-based ranch.

Method

1. Warm the extra virgin olive oil in a non-stick skillet over medium heat. Open the pkg of Chick’n and break apart into the skillet.

2. Sprinkle the taco seasoning over the chicken, and continue to sauté for about 4 - 6 minutes. The key is to get a nice crisp on the Chick’n. Once the Chick’n is browned, remove from heat and set aside.

3. Chop the Anaheim chili pepper, and give them a quick turn in the skillet. Season with sea salt and cracked black pepper. Sauté until just slightly tender. You still want a crunch there.

4. Dice the radishes, cut the cherry tomatoes in half, dice the avocado and chop the cilantro. Set aside.

5. Take each flour tortilla, and over an open flame, use tongs to give each one a slight char. If you don’t have an open flame, simply warm tortillas in a microwave or oven.

6. Add equal amounts of Chick’n to each tortilla, then top with the chili peppers, radishes, tomatoes, avocado and cilantro. Then drizzle with plant-based ranch and enjoy!