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Spicy Teriyaki Chick'n Tacos Recipe

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This recipe for Spicy Teriyaki Chick'n Tacos is from Pasado's Safe Haven Cooks!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Quick-pickled veggies:
½ C daikon radish peeled and thinly julienned
½ C carrot peeled and thinly julienned
1 tsp coconut sugar
⅓ C white vinegar
6 oz hot water
Pinch of salt

Hot Sesame Sriracha Mayo:
¼ C vegan mayo
2 tsp toasted sesame oil
2 tsp sriracha hot sauce

Taco filling:
10 oz package Gardein Teriyaki Chick'n Strips
4 corn tortillas toasted lightly
1 jalapeño thinly sliced
¼ C cilantro leaves loosely packed
¼ C mint leaves loosely packed
Directions:
Directions:
1. Quick-pickled veggies - Place all ingredients into a 12 oz. jar or container and shake until the sugar is dissolved. Refrigerate for at least 1 hour
2. Hot Sesame Sriracha Mayo - Whisk together all ingredients in a small bowl and refrigerate until ready to assemble tacos
3. Prepare the Gardein Teriyaki Chick'n Strips according to the package
4. Lay out the tortillas for assembly
5. Divide the gardein between the four tortillas, then top each taco with roughly 2-3 tablespoons of pickled veggies, a few leaves of cilantro and mint, as many jalapeño slices as you prefer, and a tablespoon or more of the sriracha mayo sauce

 

 

 

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