Shake up your plain ol’ Taco Tuesday with our brand new, pre-spiced, plant-based Butter Chick’n! Our flavor experts put a ton of masala magic into this one, so all you need is a steamy corn tortilla, a dollop of refreshing vegan raita, and a smattering of chopped crunchy veggies to create an explosive and delicious taco that will knock your socks off! Check out our recipe and give your next taco party a little Indian fusion flare your tastebuds will thank you.  

Makes 16 tacos

what you’ll need:

For the vegan raita

1 persian cucumber

1 cup unsweetened plain vegan yogurt

1 garlic clove, minced

1” piece fresh ginger, peeled and minced

¼ cup fresh cilantro, chopped

¼ fresh mint leaves, chopped

2 tablespoons lime juice

½ teaspoon ground cumin

½ teaspoon garam masala

1 teaspoon sea salt

 

To serve

2 teaspoons olive oil

2 packages Tofurky Butter Chick’n

16 corn tortillas

2 persian cucumbers, cut into ¼ inch dice

1 small red onion, thinly sliced

how to make:

1. For the raita, grate the cucumber on a box grater, then move into a mesh strainer and

gently press to remove any excess water. In a small bowl, mix to combine grated

cucumber and remaining raita ingredients, then refrigerate until serving.

2. In a large skillet over medium heat, warm oil until it starts to shimmer, then sauté

chick’n until lightly browned, about 3-5 minutes.

3. In a dry skillet, toast tortillas to warm through. Serve warm tortillas alongside chick’n,

cucumbers, onion, and chilled raita for everyone to build their own tacos.