Chick'n Tacos

Up until now, whenever we've been in the mood for Mexican finger food, I've always made either hard shell tacos or soft flour burritos. Recently the hubs requested soft tacos using corn tortillas, so last night I whipped up a little magic...


Take Quorn chick'n tenders, saute with zucchini and purple onion, season with cumin, coriander, chili powder, and a pinch or oregano. Then cook up a batch of fluffy rice using some home-canned tomato juice. Whiz up a batch of fresh salsa with tomatoes, onions, garlic, red bell pepper, and jalapeno, mash up an avocado or two with a splash of lemon juice, and grate some pepper jack cheese. Finally, cradle everything in a La Tortilla Factory corn and green chile tortilla.


You will thank yourself...and you won't even miss the meat.