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Home » Popular » Sandwiches, Tacos, & Burgers » Vegan Chicken and Kimchi Tacos with Cantaloupe

Vegan Chicken and Kimchi Tacos with Cantaloupe

June 17, 20151 Comment

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Vegan Chicken and Kimchi Tacos with Cantaloupe

Plant-based chicken-style strips are tossed with spicy kimchi and topped with a cool and chunky mixture of cantaloupe and lime for a tasty flavor combination.

Plant-based chicken-style strips are tossed with spicy kimchi and topped with a cool and chunky mixture of cantaloupe and lime for a tasty flavor combination.

I was recently presented with an Iron Chef-style challenge by Beyond Meat…

The ingredients in the virtual basket were any Beyond Meat product, lettuce, radishes, tomatoes, cantaloupe, and kimchi.

My brain went immediately to tacos.

My plan was to grab all the ingredients at Whole Foods but after learning they were out of stock on kimchi, I headed to the Asian market where there was an entire section devoted to the product.

I had no idea there were so many varieties!

And some contain fish, so watch out for that.

I ended up going with a mild version of basic kimchi. Adjust your kimchi selection in accordance with your preferred level of heat.

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Ingredients for Vegan Chicken and Kimchi Tacos:

  • cantaloupe
  • lime juice
  • sea salt
  • Romaine lettuce
  • radishes
  • Roma tomato
  • plant-based chicken-style strips
  • kimchi
  • flour tortillas

How to make Vegan Chicken and Kimchi Tacos:

Begin with the cantaloupe:
 
In a small bowl, toss cantaloupe, lime juice, and salt.
 
Refrigerate until ready to serve.
 
Prepare the salad:
 
In a medium bowl, toss the lettuce, radishes, and tomato.
 
Set aside.
 
For the filling:
 
Heat oil in a large skillet over medium-high heat.
 
Add kimchi and chicken-style strips.
 
Cook, stirring frequently until kimchi is caramelized and strips are heated through, 5-7 minutes.
 
Add salad mixture to the pan and toss to blend.
 
To serve:
 
Spoon kimchi/chicken/salad mixture into warmed tortillas.
 
Top with cantaloupe.
 
Serve warm.

Cheers!

Vegan Chicken and Kimchi Tacos - Plant-based chicken-style strips are tossed with spicy kimchi and topped with a cool and chunky mixture of cantaloupe and lime for a tasty flavor combination!

Vegan Chicken and Kimchi Tacos - Plant-based chicken-style strips are tossed with spicy kimchi and topped with a cool and chunky mixture of cantaloupe and lime for a tasty flavor combination!

Vegan Chicken and Kimchi Tacos with Cantaloupe

Plant-based chicken-style strips are tossed with spicy kimchi and topped with a cool and chunky mixture of cantaloupe and lime for a tasty flavor combination!
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6
Author: Holly
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Ingredients

  • 1/2 cantaloupe small diced
  • 2 Tbsp lime juice
  • 1/4 tsp. sea salt or to taste
  • 1 head romaine lettuce rough chopped
  • 1/2 bunch radishes thin sliced at an angle
  • 1 Roma tomato seeded and rough chopped
  • 9 ounces vegan chicken-style strips shredded (recommend Beyond Meat)
  • 1 cup prepared kimchi
  • 6 flour tortillas

Instructions

  • Begin with the cantaloupe:
  • In a small bowl, toss cantaloupe, lime juice, and salt. Refrigerate until ready to serve.
  • Prepare the salad:
  • In a medium bowl, toss the lettuce, radishes, and tomato. Set aside.
  • For the filling:
  • Heat oil in large skillet over medium-high heat. Add kimchi  and chicken-style strips. Cook, stirring frequently until kimchi is caramelized and strips are heated through, 5-7 minutes.
  • Add salad mixture to the pan and toss to blend.
  • To Serve:
  • Spoon kimchi/chicken/salad mixture into warmed tortillas. Top with cantaloupe.
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!

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Filed Under: Lunch & Dinner, Sandwiches, Tacos, & Burgers, Vegan Tagged With: Asian, Mexican, tacos, vegan

about holly

ABOUT HOLLY

Hi, I'm Holly! Welcome to my little corner of the Internet. I am passionate about food and love to share creative and flavorful recipes the whole family will love! Read more...

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Comments

  1. Jean Grant

    June 17, 2015 at 3:15 am

    Sounds awesome.

    Reply

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