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Naked Crispy 'Chicken' Taco


1 package of Beyond Meat Chicken

1 chicken-less cube

1/3 cup water

Roughly 1-2 cups of flour

1 tbl cornstarch

Salt and pepper

¼ cup aquafaba


Avocado cream sauce

Vegan Shredded Cheese

Lettuce shredded

Tomatoes chopped

Avocado cream sauce:

2 avocados, chopped and mashed

4oz of Follow Your Heart Sour Cream

Dash of garlic powder and garlic salt

Combine all ingredients well


Heat your chicken in 1/3 cup of water and chickenless cube in medium sauce pan

Once heated let sit for an hour

Place into a food processor with aquafaba and shred/blend

Should be ground like

Remove and mix with 1/3 cup of flour

Season with a little slat and pepper

In a small/medium bowl add remaining flour, cornstarch and a dash of salt

Mix well

Using hand take roughly 1/3-1/2 cup of batter and form into a ball

(if batter is too sticky add a little more flour)

Place down a medium size piece of wax paper

Sprinkle a small area with a little flour mix

Flatten ball to circle size

Place on top of flour mix

Sprinkle to coat with flour mix

Fold over wax paper to cover circle and press down to flatten

Flip and carefully lift wax paper, coat that side with flour mix

Place wax paper back down to cover

Carefully bend/fold into taco shape

Keeping wrapped in wax paper, place up side into freezer (good to place on flat surface leaning against something)

Repeat with remaining mixture

Freeze for roughly an hour until firm, keep in freezer until ready to fry

Heat a generous amount of oil in a small sauce pan

Remove on shell from freezer at a time

Carefully remove wax paper

Place into hot oil

Using tongs make sure the taco stays down in oil and keeps it shape

You may have to move it around a bit

Remove when gold and crispy

Drain on paper towel

Repeat with reaming shells

Prepare your tacos

Spread bottom with avocado cream sauce

Top with lettuce, cheese and tomato

Serve and enjoy


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