VFC Chick*n Tacos

Serves 4


  • 1 pack of VFC Chick*n Fillets (spicy or not, you choose!)
  • 1 pack of VFC Popcorn Chick*n
  • 1 corn on the cob
  • Handful shredded red cabbage
  • 1 Avocado, sliced
  • Few radishes, very thinly sliced
  • 1 or 2 fresh green chillies, very thinly sliced
  • 8 Mini tortilla wraps
  • Vegan soured cream alternative, or vegan yogurt
  • Chilli sauce or sriracha


  1. Cook the VFC Fillets and VFC Popcorn according to the pack instructions
  2. Meanwhile boil the corn on the cob in water for 6-8 minutes then transfer to a hot griddle pan or hot frying pan. Cook for 5-6 minutes, turning frequently, until starting to char. Set aside to cool slightly
  3. Stand the corn on its end then carefully cut off the kernels, leaving some in chunks
  4. When the VFC fillets and popcorn are ready, slice the fillets
  5. Warm the wraps in a hot pan or in the microwave then add a dollop of vegan soured cream. Pile on some corn, cabbage, avocado and radishes, then add a few chillies
  6. Add some VFC to each taco and serve with more vegan soured cream and plenty of sriracha to drizzle over
  7. Share and enjoy, Rebels!

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