Vegan Chicken Tacos with Sriracha
Ingredients
- 1 pack TINDLE chicken nuggets
- 6 corn tortillas
- 200g cherry tomatoes
- 1 ripe avocado
- handful of coriander
- juice from 1/2 lime
- drizzle of olive oil
- salt and pepper
- sriracha mayo
- regular sriracha sauce
Preparation
Fry the chicken nuggets in a bit of oil in a pan until they're golden and crunchy. Transfer them to a cutting board and cut into strips.
Finely chop the coriander, quarter the tomatoes, half, core and cube the avocado, then mix in a bowl together with the lime juice, a drizzle of olive oil and salt and pepper to taste.
Heat each tortilla in a pan just to warm them up, then spread with the sriracha mayo. Top with some avocado salsa, chicken strips and another drizzle of sriracha, then enjoy.
