Avocado Cilantro Lime Vegan ‘Chicken’ Tacos with Spicy Aioli
[Vegan]

To Make the Marinade: 

1. Add all ingredients to a blender and purée until smooth.
2. Add additional oil, if needed, to desired consistency. It should be easily pourable.
3. Add your favorite protein to a bowl or resealable plastic bag.
4. Add enough marinade to coat liberally, cover, and refrigerate for at least one hour. While protein is marinating, you can prepare the kale and sauces.

To Make the Kale:

1. Add desired amount of chopped kale to a mixing bowl.
2. Add 1 tablespoon of dressing to every 2 cups of kale. You just need a little to coat and massage. Using your hands, massage the dressing into the kale. Make sure you coast every leaf and massage until you feel the kale get a little more tender. Set aside, or refrigerate until ready to serve.

To Make the Spicy Aioli: 

1. Mix mayo with hot sauce at a ratio of 1/2 cup mayo to 1 tablespoon hot sauce...more if you like it even spicier.
2. Transfer to a squeeze bottle (if you want to be fancy) or a small sandwich bag, that you can snip the corner off to get the same drizzle action...or just spoon it on.

To Make the Tacos: 

1. Pre-heat a frying pan over medium high heat.
2. Add marinated protein to the pan and sautée until cooked through and slightly browned.
3. Place a bed of kale on the toasted tortilla, then your protein, then a big drizzle of sauce, then onions, cilantro, and extra hot sauce if desired.