Spice up your week with these easy to make Daring Plant Chicken tacos, perfectly marinated in ithaca hummus’ fire roasted salsa.
2-3Serves
15 minCook
10 minPrep
Open the pouch of frozen Daring Original Pieces (keeping resealable closure intact) and add ½ cup ithaca hummus fire roasted salsa directly into the bag. Reseal the bag and shake to coat. Place the pouch in the refrigerator overnight (or for at least 2-3hr).
Preheat oven to 375 degrees. Let preheat, at least 10 minutes.
Thoroughly rinse poblano peppers and dice into small pieces (roughly 1-inch). Drain and rinse canned corn and black beans.
Combine diced poblanos, 1 TBSP water, and a pinch of salt in a small oven-safe dish. Cover with foil and bake for 10 minutes.
Heat a frying pan on medium-high heat. Drizzle with 1.5-2 tbsp cooking oil and sear the marinated Daring Original Pieces for 2-4 minutes per side. They are done when they have a nice golden-brown color to them.
Once cooked, place the Daring on a cutting board and finely shred with two forks.
Carefully remove poblanos from oven and stir in beans, corn, 1 tsp taco seasoning, and 4 TBSP lime juice into oven-safe dish until well-combined.
Cover dish with foil again and bake for another 10 minutes.
Warm a skillet over medium heat (no oil needed) and heat each tortilla for 20-30 seconds on each side.
To serve, fill tortillas with shredded Daring, roasted veggies, and garnish with plant-based sour cream and ithaca hummus fire roasted salsa.
Enjoy!
