Serves
6
Prep Time
15 minutes
Cooking Time
10 minutes
Ingredients
- 300g packet frozen Birds Eye Plant Based Chicken Style Tenders
- Smoked paprika, for sprinkling
- 2 large tomatoes, seeded and finely chopped
- 2 spring onions, thinly sliced
- ¼ cup chopped fresh coriander
- Juice of ½ small lime
- 6 mini flour tortillas, lightly charred and kept warm
- 1 avocado, thinly sliced
- 2 x 70g cans Edgell Snack Time Black Beans & Charred Corn with Lime & Herbs
- Sour cream, extra fresh coriander leaves and lime wedges, for serving
Snack Time Black Beans & Corn with Lime & Herbs
Method
STEP 1Lightly sprinkle frozen Birds Eye Plant Based Chicken Style Tenders with paprika on both sides. Cook following panfry packet directions. Remove and slice lengthways into thick strips.
STEP 2
Combine tomatoes, spring onions, coriander and lime juice in a small serving bowl to make a fresh tomato salsa.
STEP 3
Place cooked tenders and remaining ingredients on a serving board or large platter. Serve with sour cream, extra coriander and lime wedges and allow everyone to assemble their own bespoke tacos.
Tips
Tacos can also be served already assembled rather than on a serving board.