Jalapeño Lime vegan ‘chick’n’ Tacos

Dinner
Beginner

Bright, fresh and full of zing — these Plant-Based Jalapeño Lime Tacos are a mix of crispy, zesty and sweet. Our tasty (and award winning) Southern Fried Strips bring the crunch and protein, while the caramelised pineapple, mango and a creamy citrus mayo create flavours that are tropical and comforting. From hosting a crowd to feeding the hangries on a Tuesday, these tacos are delish with minimal effort. The perfect quick dinner.

Serves: 4

Prep Time: 10 minutes

Cooking Time: 10 minutes

Ingredients

Tacos

1 box Fry’s Southern Fried Strips
4 flour or corn taco shells
Baby gem lettuce, shredded
2 spring onions, sliced
1 small pineapple, cut into wedges
½ cup mango or papaya, chopped
Olive oil

Mayo Drizzle

½ cup vegan mayo
Zest and juice of 1 lemon or lime
Salt and pepper, to taste

Jalapeño Lime Vinaigrette (Optional)

3 Tbsp olive oil
1 Tbsp red wine vinegar
Zest and juice of 1 lime
1 garlic clove, minced
1 tsp chopped pickled jalapeño

Method

To caramelise the fruit, heat a splash of olive oil in a frying pan over medium-high heat. Fry the pineapple wedges for 2–3 minutes on each side until golden and caramelised. Allow to cool slightly, then chop into bite-sized pieces.
For the mayo drizzle, whisk together the vegan mayo, lemon or lime zest and juice, and season with salt and pepper.
For the optional jalapeño lime vinaigrette, whisk together the olive oil, red wine vinegar, lime zest and juice, minced garlic and chopped pickled jalapeño.
Cook the Fry’s Southern Fried Strips in the air fryer according to the package instructions until crispy and golden.
While the strips are cooking, warm the taco shells in a dry frying pan.
To assemble, spread a little of the mayo drizzle into each taco shell, then add the shredded lettuce.
Slice the Southern Fried Strips into thinner pieces and divide between the tacos.
Top with the caramelised pineapple, chopped mango or papaya and sliced spring onions.
Drizzle with the remaining mayo and the jalapeño lime vinaigrette, if using.

Serving suggestion: Serve immediately with extra lime wedges and fresh jalapeño for an extra burst of flavour and heat.

How do I make sure my plant-based tacos have enough protein?

You can easily boost the protein in plant-based tacos by using products like tofu, beans, lentils or convenient ready-to-cook plant-based protein like Fry’s Southern Fried Strips. Options like these work well because they cook quickly, add crunch, and are easy to use with all sorts of toppings and sauces.

How can I add creamy texture to vegan tacos without dairy?

Creating creaminess in vegan tacos is simple — blend or whisk ingredients like vegan mayo, lime juice, tahini, blended soaked cashews or yoghurt alternatives. Citrus zest, garlic and spices help build depth without dairy. In this recipe, a lemon or lime mayo drizzle adds creaminess and lifts the flavours of the crispy strips and caramelised fruit.