Tags | Chik'n

Herby Chik’n Tacos

By Malissa Almond @foxandfarro

Spice up dinner with a flavourful taco using Sol Cuisine Chik’n Bites topped with Avocado Ranch Dressing & Beet and carrot and apple slaw.

Recipe Overview


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

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.


  1. Chik’n:
    Follow Sol Cuisine Chik’n Bites package instructions
  2. 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.
  3. 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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