7 ounces vegan chicken, cubed (I use Gardein Chick'n Fillets)
2 teaspoons olive oil
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
sea salt and pepper, to taste
1/4 cup cilantro, chopped
4 corn tortillas, warmed (I use Food For Life Sprouted Corn Tortillas)
lettuce, shredded, to serve
salsa, to serve
1. Heat olive oil in pan over medium-high heat. Add vegan chicken, cumin, paprika, salt and pepper.
2. Saute for 4 to 5 minutes. Remove from heat and toss with fresh cilantro.
3. Add to warmed tortilla shells, and top with lettuce, and salsa. Enjoy!
Source of recipe: I wrote this recipe.