Ingredients:
1 package of Beyond Meat Chicken
1 chicken-less cube
1/3 cup water
Roughly 1-2 cups of flour
1 tbl cornstarch
Salt and pepper
¼ cup aquafaba
Toppings:
Avocado cream sauce
Vegan Shredded Cheese
Lettuce shredded
Tomatoes chopped
Avocado cream sauce:
2 avocados, chopped and mashed
4oz of Follow Your Heart Sour Cream
Dash of garlic powder and garlic salt
Combine all ingredients well
Directions:
Heat your chicken in 1/3 cup of water and chickenless cube in medium sauce pan
Once heated let sit for an hour
Place into a food processor with aquafaba and shred/blend
Should be ground like
Remove and mix with 1/3 cup of flour
Season with a little slat and pepper
In a small/medium bowl add remaining flour, cornstarch and a dash of salt
Mix well
Using hand take roughly 1/3-1/2 cup of batter and form into a ball
(if batter is too sticky add a little more flour)
Place down a medium size piece of wax paper
Sprinkle a small area with a little flour mix
Flatten ball to circle size
Place on top of flour mix
Sprinkle to coat with flour mix
Fold over wax paper to cover circle and press down to flatten
Flip and carefully lift wax paper, coat that side with flour mix
Place wax paper back down to cover
Carefully bend/fold into taco shape
Keeping wrapped in wax paper, place up side into freezer (good to place on flat surface leaning against something)
Repeat with remaining mixture
Freeze for roughly an hour until firm, keep in freezer until ready to fry
Heat a generous amount of oil in a small sauce pan
Remove on shell from freezer at a time
Carefully remove wax paper
Place into hot oil
Using tongs make sure the taco stays down in oil and keeps it shape
You may have to move it around a bit
Remove when gold and crispy
Drain on paper towel
Repeat with reaming shells
Prepare your tacos
Spread bottom with avocado cream sauce
Top with lettuce, cheese and tomato
Serve and enjoy