Bringing these Double Decker Chick’n Tacos to your feed to cure those Monday Blues 🙂 Here’s how to make ‘em:
•8 (7-inch) flour tortillas
•8 ounces shredded vegan cheese of choice
•8 prepared crispy taco shells
•2 teaspoons extra virgin olive oil
•1 (7 oz) package Chick’n pieces, I used likemeat.us
•1 teaspoon chipotle chile powder
•1/2 teaspoon salt & pepper
•Shredded lettuce, tomatoes, vegan sour cream, guacamole, pickled red onions, cilantro, jalapeno
•Favorite hot sauce, for serving
1. Preheat the oven to 425°F and place an oven rack in the middle. Line two rimmed baking trays with parchment paper. On one tray, lay out the flour tortillas and sprinkle each with 1 oz of cheese. Place the crispy shells on the second tray. Bake the flour tortillas until the cheese is melted, 7-10 minutes. When there are 3 minutes left, place the tray of taco shells in the oven & bake until crispy. Remove both at the same time.
2. Working while the cheese is still melted, wrap a flour tortilla gently around a crispy taco shell, and continue until each shell is wrapped. Set aside.
3. Heat the olive oil in a skillet over medium heat, once the oil is hot, add the chick’n pieces, season with the chile powder, salt and pepper, and cook, stirring often, until heated through, 5-7 minutes.
4. To build the tacos, fill each shell with a few spoonfuls of the chick’n pieces and toppings of choice. Finish with your favorite hot sauce and enjoy!
Have a great week, y’all! XO