Description
Enjoy these Buffalo Crispy Tender Tacos at a casual backyard dinner party with a pitcher of margaritas and a few good friends.
Ingredients
Scale
- 1 9-oz. package Gardein Crispy Tenders
- ¾ cup hot sauce
- 2 Tbsp. vegan butter
- 1 Tbsp. agave sweetener
- 1/8 tsp. garlic powder
To serve
- 10 corn tortillas
- 2 avocados, sliced
- ¾ cup pico de gallo
- 1 romaine heart, shredded
- Vegan ranch dressing (recipe follows)
Vegan ranch dressing
- ¼ cup vegan mayo
- 1 Tbsp. non-dairy milk
- ½ tsp. apple cider vinegar
- ½ tsp. dried parsley
- ¼ tsp. dried dill
- 1/8 tsp. garlic powder
- 1/8 tsp. onion powder
- Pinch of salt and black pepper
Instructions
- Preheat your oven to 430F degrees and arrange the frozen Crispy Tenders on a baking sheet. Bake for 16 to 20 minutes, turning once, until the tenders are crispy on both sides.
- Meanwhile, make the buffalo sauce. Pour the hot sauce, vegan butter, agave sweetener, and garlic powder into a saucepan and whisk to combine. Heat over medium-low until the edges of the sauce begin to bubble, about 3 minutes. Reduce heat to low and simmer, stirring occasionally, until the mixture thickens slightly, 15 minutes more. Remove from heat.
- To prepare the vegan ranch dressing, combine all of the ingredients in a small bowl and stir to combine. Adjust seasonings to taste.
- Remove the Crispy Tenders from the oven and transfer them to the saucepan with the buffalo sauce. Give the pan a good swirl to completely coat the tenders. Use a slotted spoon to transfer the Crispy Tenders to a plate, allowing excess sauce to drip back into the pan.
- Warm the tortillas in a dry pan over medium-low heat, about 10 seconds on each side. To serve, add one or two buffalo Crispy Tenders to the middle of each tortilla, followed by avocado, pico de gallo, romaine lettuce, and a drizzle of vegan ranch. Enjoy immediately.