Fry's Chick’n Tacos with Jalapeno Lime Vinaigrette

This Veganuary we are spinning the wheel of deliciousness to give you all the inspiration you need to create tasty plant-based dishes!

Serves: 4
Time: 50 minutes
Recipe by: Fry’s


1 small pineapple, peeled and chopped into wedges
125ml chopped mango or papaya
1 dashes olive oil

Jalapeno lime vinaigrette:
3 tbsp olive oil
1 tbsp red wine vinegar
1 small zest of lime
1 tbsp lime juice
1 whole garlic clove, very finely minced
1 whole pickled jalapeno, deseeded and very finely chopped

Mayonnaise drizzle:
½ cup vegan mayonnaise
1 small zest and juice of lemon/ lime
1 pinch salt and pepper to taste

Fry’s chicken-style burgers & tacos
1 box Fry’s Chicken-Style Burgers
1 medium flour tacos
1 small baby gem lettuce, shredded
2 medium spring onions, sliced

Serve with a side salad


Set a large frying pan over high heat. Heat a splash of olive oil, then fry the pineapple for 2-3 minutes per side or until nicely caramelised. Remove from the heat and allow to cool before slicing into bite sized pieces.

Jalapeno lime vinaigrette:
Add the vinaigrette ingredients to a small bowl and whisk to combine. Taste and adjust the seasoning and then set aside.

Mayonnaise drizzle:
Add the mayonnaise ingredients to a bowl and whisk to combine.

Fry’s chicken style burgers and tacos:
Cook the Fry’s Chicken-Style Burgers according to the packaging instructions. Heat the tacos in a dry frying pan to warm. Place into a pot with a lid to keep warm and pliable.
To assemble, give each taco a dollop of mayonnaise then add a bed of sliced lettuce. Slice the plant-based patties in half and add 2 halves to each taco. Top with caramelized pineapple chunks and mango or papaya and spring onions. Give each taco another drizzle mayonnaise and top with a spoon of jalapeno vinaigrette. Serve and enjoy!

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