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Incogmeato® Plant-Based Chik’n Tender Street “Tac-Heaux” Tacos

Incogmeato® Plant-Based Chik’n Tender Street “Tac-Heaux” Tacos

Recipe submitted by Pinky Cole, chef, CEO and founder of Slutty Vegan. Pinky Cole partnered with Incogmeato® and created this recipe for an exclusive pop-up event highlighting Incogmeato® Chik’n Tenders at Slutty Vegan restaurant in Atlanta, GA exclusively on May 19th, 2021. This recipe has not been modified by the Incogmeato® kitchen.

Prep Time: 2 minutes

Total Time: 10 minutes

Servings: 1


  • 6-inch toasted white corn wraps
  • Shredded vegan cheese (Violife), to taste
  • Cilantro lime slaw (recipe under directions)
  • Mango salsa (recipe under directions)
  • Jalapeño
  • Ranch sauce (recipe under directions)
  • Incogmeato™ Chik’n Tenders (diced) Buy Now


1. Prepare the cilantro lime slaw: Chop green and red cabbage, add to medium bowl along with other cilantro lime slaw ingredients. Stir until well-combine, then set aside.
2. Prepare mango salsa: In a medium bowl, mix all ingredients, then set aside.
3. Finally, prepare jalapeño ranch dressing: Blend all ingredients in blender, then set aside.
4. Cook Incogmeato® Chik’n Tenders in the air fryer: Set Air Fryer to 375 degrees F., place frozen tenders on basket or rack. For best results, prevent tenders from touching. 3-6 pieces: 10 minutes; 7-12 pieces: 11-12 minutes. For crispier bite, mist with oil spray. (Recipe note: alternate cooking method in oven included below)
5. Meanwhile, toast tortilla wrap on stove to your liking.
6. Once chik’n is cooked, dice and set aside.
7. To compile taco: Add shredded cheese, diced chik’n tenders and cilantro lime slaw into toasted tortilla. Top with mango salsa and jalapeño ranch dressing. Serve immediately.

*To cook Incogmeato® Chik’n Tenders in the oven: Preheat to 400 degrees F., place frozen tenders on a baking sheet and heat for 12-14 minutes. For crispier tenders, turn tenders over halfway through heating time. Let sit 3-5 minutes before serving.


Green cabbage
Red cabbage
Shredded carrots
1 tablespoon cilantro
Juice from half a lime
1 tablespoon agave
1 pinch of salt
1 teaspoon black pepper
1 teaspoon adobo


1 mango, diced
1 half tomato, diced
1 green pepper, diced
1 red pepper, diced
1 tablespoon chopped cilantro
1 pinch of salt
1 teaspoon black pepper
1 teaspoon adobo
1 teaspoon Slutty Vegan Slut Dust
1 half squeezed lime juice


1 cup Slutty Vegan ranch
3/4 cup grilled diced jalapeño
1 teaspoon agave
1/2 teaspoon lime juice
1 tablespoon cilantro

Nutrition Label