Asian Chicken Tacos
with Creamy Slaw & Crispy Shallots
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
This crowd-pleasing recipe comes together in four simple steps, with minimal hands-on time. While the juicy Chick'n gets lovely and golden in the pan, all you have to do is toss the slaw and pop the tortillas in the microwave. Complete the dish with a drizzle of sweet chilli sauce, plus a sprinkle of crispy shallots for extra crunch.
Ingredients
1
Cucumber
330 g
Chicken Breast
1
Celery
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy.)
1 sachet
Crispy Shallots
1 packet
Slaw Mix
1 packet
Sweet Chilli Sauce
1 packet
Plant-Based Mayonnaise
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Thinly slice cucumber into half-moons.
• Trim and roughly chop pea pods.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Season with salt and pepper.
• In a medium bowl, combine the vinegar and a good pinch of sugar and salt.
• Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside.
TIP: Slicing the cucumber very thinly helps it pickle faster!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken in batches until cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate.
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, in a second medium bowl, combine celery, slaw mix, plant-based mayonnaise, a splash of pickling liquid and a drizzle of olive oil. Toss to coat. Season to taste.
• Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.
• Drain pickled cucumber. Roughly chop chicken.
• Build your tacos by filling each tortilla with a helping of creamy slaw, pickled cucumber and chicken.
• Drizzle over sweet chilli sauce. Sprinkle with crispy shallots to serve. Enjoy!
