DifficultyBeginner
Prep Time20 minsCook Time10 minsTotal Time30 minsYields1 Serving

INGREDIENTS FOR FRUIT
 olive oil
 1 small pineapple, peeled and chopped into wedges
 ½ C (125 ml) chopped mango or papaya
INGREDIENTS FOR JALAPENO LIME VINAIGRETTE(optional for added heat)
 3 Tbsp (45 ml) olive oil
 1 Tbsp (15 ml) red wine vinegar
 zest of 1 lime
 1 Tbsp (15 ml) lime juice
 1 garlic clove, very finely minced
 1 pickled jalapeno, deseeded and very finely chopped
INGREDIENTS FOR MAYONNAISE DRIZZLE
 ½ C (125 ml) vegan mayonnaise
 zest and juice of 1 lemon/lime
 salt and pepper
INGREDIENTS FOR FRY'S PLANT BASED CHICK'N STYLE BURGERS & TACOS
 1 x 320 g box of Fry’s plant Based Chick’n Style Burgers
 4 flour tacos
 baby gem lettuce, shredded
 2 spring onions, sliced

Method

METHOD FOR FRUIT
1

Set a large frying pan over high heat. Heat a splash of olive oil, then fry the pineapple for 2-3 minutes per side or until nicely caramelised. Remove from the heat and allow to cool before slicing into bite sized pieces.

METHOD FOR FOR JALAPENO LIME VINAIGRETTE
2

Add the vinaigrette ingredients to a small bowl and whisk to combine. Taste and adjust the seasoning and then set aside.

METHOD FOR MAYONNAISE DRIZZLE
3

Add the mayonnaise ingredients to a bowl and whisk to combine.

METHOD FOR FRY'S PLANT BASED CHICK'N STYLE BURGERS & TACOS
4

Cook the Fry’s Pland Based Chick’n Style Burgers according to the packaging instructions. Heat the tacos in a dry frying pan to warm. Place into a pot with a lid to keep warm and pliable.

To assemble, give each taco a dollop of mayonnaise then add a bed of sliced lettuce. Slice the plant based patties in half and add 2 halves to each taco. Top with caramelised pineapple chunks and mango or papaya and spring onions. Give each taco another drizzle mayonnaise and top with a spoon of jalapeno vinaigrette. Serve and enjoy!

Ingredients

INGREDIENTS FOR FRUIT
 olive oil
 1 small pineapple, peeled and chopped into wedges
 ½ C (125 ml) chopped mango or papaya
INGREDIENTS FOR JALAPENO LIME VINAIGRETTE(optional for added heat)
 3 Tbsp (45 ml) olive oil
 1 Tbsp (15 ml) red wine vinegar
 zest of 1 lime
 1 Tbsp (15 ml) lime juice
 1 garlic clove, very finely minced
 1 pickled jalapeno, deseeded and very finely chopped
INGREDIENTS FOR MAYONNAISE DRIZZLE
 ½ C (125 ml) vegan mayonnaise
 zest and juice of 1 lemon/lime
 salt and pepper
INGREDIENTS FOR FRY'S PLANT BASED CHICK'N STYLE BURGERS & TACOS
 1 x 320 g box of Fry’s plant Based Chick’n Style Burgers
 4 flour tacos
 baby gem lettuce, shredded
 2 spring onions, sliced

Directions

METHOD FOR FRUIT
1

Set a large frying pan over high heat. Heat a splash of olive oil, then fry the pineapple for 2-3 minutes per side or until nicely caramelised. Remove from the heat and allow to cool before slicing into bite sized pieces.

METHOD FOR FOR JALAPENO LIME VINAIGRETTE
2

Add the vinaigrette ingredients to a small bowl and whisk to combine. Taste and adjust the seasoning and then set aside.

METHOD FOR MAYONNAISE DRIZZLE
3

Add the mayonnaise ingredients to a bowl and whisk to combine.

METHOD FOR FRY'S PLANT BASED CHICK'N STYLE BURGERS & TACOS
4

Cook the Fry’s Pland Based Chick’n Style Burgers according to the packaging instructions. Heat the tacos in a dry frying pan to warm. Place into a pot with a lid to keep warm and pliable.

To assemble, give each taco a dollop of mayonnaise then add a bed of sliced lettuce. Slice the plant based patties in half and add 2 halves to each taco. Top with caramelised pineapple chunks and mango or papaya and spring onions. Give each taco another drizzle mayonnaise and top with a spoon of jalapeno vinaigrette. Serve and enjoy!

Chick’n Style Burger Tropical Heat Tacos with Jalapeno Lime Vinaigrette

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