Chili "Chik'n" Tacos

This was adapted from Clean Eating Magazine to make it vegan.

1 package of Morningstar Chicken Strips
1 green bell pepper, cut into strips
1 red onion, sliced
1 lime, juiced
Shredded lettuce
A small handful of chopped cilantro
1 avocado, chopped
1/3 cup vegan sour cream
Sea salt
1 teaspoon chili powder
Flour tortillas

Place avocado and sour cream in blender with a dash of salt and 1/2 the lime juice. Blend until smooth.

Heat a cast iron skillet to medium-high and toss in still frozen chik'n strips. Sprinkle with chili powder and sauté until browned. Squeeze 1/2 a lime over the chik'n.

Warm tortillas in oven or microwave.

Assemble tacos by placing the avocado cream in the center of a tortilla then top with chik'n. Add green pepper strips, onions, cilantro and lettuce. Sprinkle with sea salt. Enjoy!

The avocado cream made this special. It cooled things off nicely. I had 2 and was left very satisfied but not overly full. I will certainly make these again. It was super quick too.