Directions

1. Warm the fajitas according to package directions

For the Salad

1. In a large serving bowl, place the corn, black beans and cubed avocado

2. Juice one lime into the mixture

3. Season the mixture with salt and pepper then toss

4. If desired, cut one jalapeño in half and remove the seeds. Dice the jalapeños and add it to the salad. Mix this well and top with a bunch of cilantro leaves

For the Garnish

1. Cut the second lime into wedges

2. Thinly slice the second jalapeño (if you’re using it!). Set aside along with a little cilantro and grated cheese for garnishing

For the plant based “Chicken”

1. Heat oil in a large cast iron or frying pan over medium high heat

2. Add the onion, green pepper and red pepper. Cook and stir until the vegetables start to become tender (about 3-4 minutes!)

3. Add in the Zoglo’s Incredible™ Chicken Style Strips and seasons with salt and pepper

4. Cook until strips are slightly golden and the vegetables are tender (this will take about 5 minutes, be sure to toss occasionally!)

5. Add in garlic, chilli powder, paprika, cumin and cayenne pepper while tossing and cook for another 2 minutes to toast the spices

6. Squeeze in a few lime wedges into the pan then remove from heat. Serve immediately

To Assemble

1. Spoon a portion of the peppers and strips onto the fajita

2. Top with shredded cheese, jalapeño slices, cilantro and a squeeze from a lime wedge

3. Serve salad alongside the fajitas

4. Enjoy 💚

   Pro-Tip: Remove the cheddar cheese or replace it with non-dairy cheese to make this dish Vegan Friendly!