Plant-Based Mango Salsa

Prep: 15 minutes | Serves 4 INGREDIENTS Chik'n Filling 1 package (about 12 oz) Alpha Foods Homestyle Chik'n Strips 2 tablespoons olive oil 1 teaspoon chili powder 1/2 teaspoon cumin 1/2 teaspoon smoked paprika Salt and pepper to taste Juice of 1 lime Other 8 small corn tortillas 1 cup vegan cheese (your choice, but cheddar-style works well) 1 cup pico de gallo (store-bought or homemade) 1/2 cup vegan sour cream 1/4 cup chopped fresh cilantro 2-3 jalapenos, thinly sliced (adjust to your spice preference) DIRECTIONS Cook the Chik'n: In a skillet, heat 2 tablespoons of olive oil. Add the Alpha Foods Homestyle Chik'n Strips and season them with 1 teaspoon of chili powder, 1/2 teaspoon of cumin, 1/2 teaspoon of smoked paprika, and a pinch of salt and pepper. Cook for 5-7 minutes until the chik'n strips turn golden brown, and then squeeze the juice of 1 lime over them. Warm the Tortillas: Briefly heat the small corn tortillas either in the microwave or on a skillet until they are warm and pliable. Assemble the Tacos: Place a portion of the cooked chik'n strips on each tortilla, followed by a sprinkle of vegan cheese, a spoonful of pico de gallo, and some thinly sliced jalapenos. Add Toppings: Drizzle vegan sour cream over the top and sprinkle chopped fresh cilantro for extra flavor.  This chicken-free meal doesn’t cluck around. Enjoy!