Yields: 8 tacos
Prep time: 10 minutes
Cook time: 10–15 minutes

Ingredients

For the Filling

• 4 pieces of Frozen Better Patty Chicken
• 1/2 cup plant-based shredded cheddar or Monterey jack cheese blend
• 1/4 cup mild taco sauce or salsa (optional, for flavor boost)
• 1 Tbsp vegetable oil (for shredding/stirring, optional)

For Assembly & Frying

• 8 small corn tortillas (or street taco-sized flour tortillas)
• 1/2 cup vegetable or canola oil (for shallow frying)

For Topping (Garnishes)

• Shredded lettuce or cabbage
• Diced tomatoes or cherry tomatoes
• Slices of avocado or guacamole
• Lime wedges
• Chopped fresh cilantro

Instructions 

Prepare the Mushroom Chicken Filling

1. Heat and Shred: Cook the frozen Better Patty chicken in the air fryer or oven until hot and crispy (about 8-10 minutes at 400°F/200°C).
2. Once cooked, immediately shred the chicken using two forks (it should shred easily once hot).
3. Optional Flavour Boost: In a small skillet over medium heat, briefly toss the shredded mushroom chicken with the taco sauce (if using) and the optional 1 Tbsp of oil just to warm and coat it.
4. Remove the skillet from the heat and stir in the shredded plant-based cheese.

Soften and Fill the Tortillas 

1. Soften: To prevent the corn tortillas from cracking, lightly warm them. Place them in a damp paper towel and microwave for 30 seconds, or quickly warm them on a dry skillet for 10 seconds per side.
2. Fill: Place about 2 tablespoons of the warm chicken and cheese filling just off-center on each tortilla.
3. Roll/Fold: Fold the tortilla over the filling to create a half-moon shape, pressing gently to seal. (The melted cheese will help hold it together once fried).

Fry the Tacos

1. Heat Oil: Pour 1/2 cup of vegetable oil into a large skillet (enough to cover the bottom) and heat over medium-high heat until shimmering.
2. Fry: Carefully place 3–4 tacos into the hot oil. Fry for 2–3 minutes per side, pressing down lightly with a spatula if needed, until they are golden brown and crispy, and the cheese is melted and bubbling at the edges. 3. Drain: Remove the crispy tacos and place them on a plate lined with paper towels to drain excess oil.

Serve

Serve the hot, crispy tacos immediately with your desired toppings: a squeeze of lime, fresh cilantro, shredded lettuce, and avocado slices.