Recipe Overview
Ingredients
Avocado Ranch Dressing
- 1/4 cup vegan sour cream
- 1/4 cup vegan mayo
- 1/4 cup vegan buttermilk (soy milk + 1 tsp white vinegar)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 avocado
- 1/2 tsp mustard powder
- 1/4 cup finely chopped herbs of choice (suggestion: chives, dill & parsley)
- 2 tsp fresh lemon juice
Beet, Carrot & Apple Slaw
- 2 small carrots
- 2 granny smith apples
- 1 golden or candy cane beet
- 2 Tbsp olive oil
- 1/4 cup white wine vinegar
- 1 tbsp grainy mustard
- 2 tbsp sweetener of choice
The Tacos
- 1 Packet of Sol Cuisine Chik'n Bites
- 4 Soft Taco Flour Tortillas
Note
We suggest using vegan honey and adding lime juice, fresh dill and thinly-sliced radish to the tacos. Add sea salt and cracked black pepper to taste.
Directions
- Chik’n:
Follow Sol Cuisine Chik’n Bites package instructions - Avocado Ranch Dressing:
Add everything except the herbs to a blender and pulse until smooth and creamy. Fold in finely chopped herbs and let sit in the fridge until ready to use. - Beet, Carrot & Apple Slaw:
Peel the carrots, apples and beet. In a food processor, or with a mandolin, shred beets, apples and carrot into thin matchsticks. In a jar, combine all ingredients for the dressing. Toss on a lid and shake until combined. Pour over the slaw and serve as a garnish with your tacos
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