Veggie chicken taco with wellness chili


Serves 4

- 800g Ardo Wellness mix
- 400g Ardo Avocado
- 2kg Ardo Sweet Potato Wedges
- 250g Ardo Salsa Mexicana
- 25g Ardo Coriander
- 1-2 tablespoons Ardo Garlic diced
- 1-2 tablespoons Ardo Red Chili
- 400g Vegan chicken pieces
- 10-12 crispy taco shells
- Juice of 1 - 2 limes
- 2 - 3 tablespoons sour cream
- 100-150g grated orange cheddar
- 250g tomato puree (passata)
- 2 tablespoons Cumin powder
- 2 tablespoons vegetable oil for baking
- Pepper and salt
- Salad for filling the taco (little gem, rocket, iceberg salad or alternative)


Soy, Gluten, Milk


  1. Defrost the avocados.
  2. Preheat the oven at 175°C.
  3. Spread the sweet potato wedges evenly on an non-stick baking sheet or butter paper and bake for +/- 25 minutes at 175°C.
  4. Heat the cooking oil and fry the wellness mix in an non-stick pan together with the veggie chicken pieces, ½ tablespoon cumin, salsa Mexicana and the tomato passata. Season with pepper and salt. Let it simmer on a medium high heat for +/- 10 minutes.
  5. Puree the garlic and chili cubes in a mortar together with the juice of the limes. Mix in the defrosted avocados. Add 2-3 tbsp sour cream, coriander and ½ tbsp cumin. Season with pepper and salt. Mix into guacamole and put into a piping bag.
  6. Arrange the tacos: fill the taco with salad. Add on top the wellness preparation with veggie chicken. Finish off with grated cheddar. Serve with sweet potato wedges and the guacamole.
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