Planted chicken tacos with corn and cucumber salsa

Planted chicken tacos with corn and cucumber salsa

Total: 3 hr 40 min. | Active: 40 min.
vegan, lactose-free
Nutritional value / people: 510 kcal
, Fat: 16 g
, Carbohydrate: 51 g
, Protein: 35 g

Deceptively authentic: what at first glance looks like chicken is in fact a vegetarian alternative to meat that is produced from pea protein. This meat substitute is convincing not only visually but also in terms of taste – and the marinade makes it particularly delicious. As all the components for the tacos can be prepared in advance, this is a perfect dish to make when inviting friends over for a summer taco party.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 tbsp oil
3 garlic cloves, cut in half
1 tbsp sweet paprika
1 tsp dried oregano
½ tsp caraway seeds
1 pinch ground cloves
½ tbsp harissa
¾ dl pineapple juice
2 tbsp white wine vinegar
½ tsp salt
400 g Planted Chicken

Corn and cucumber salsa

2 pieces cooked corn cobs
½ cucumber, deseeded, diced
1 bunch coriander, finely chopped
1 lime, the whole juice
¼ tsp salt


a little oil
8 mini-tortillas
150 g coconut milk yoghurt
4 pimientos de padrón, deseeded, cut into rings
1 red onion, cut into rings
1 bunch coriander, leaves plucked to pieces
2 limes, cut into wedges
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How it's done

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Heat the oil in a pan. Add the garlic and all the other ingredients up to and including the harissa, sauté briefly. Remove the pan from the heat, add the pineapple juice and vinegar, puree. Brush the planted chicken with the marinade, cover and leave to marinate in the fridge for at least 3 hrs. (ideally overnight).

Corn and cucumber salsa

Mix the corn with the cucumber, turmeric, lime juice and salt, cover and set aside.


Heat the oil in a non-stick frying pan, fry the planted chicken for approx. 1 min. while stirring, remove from the pan. Heat the tortillas according to the package instructions, fill with yoghurt, planted chicken, salsa, pimientos, onion and coriander. Serve with the lime.

Good to know
Tip: Fast onion pickles: Mix 100 ml water, 50 ml apple or white wine vinegar, 2 tbsp. sugar and ½ tsp. salt. Add a red onion cut into strips, cover and infuse for at least 1 hour.

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