Speedy Asian Plant-Based Chick'n Tacos
with Pear Slaw, Kimchi & Crispy Shallots
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
Juicy crumbed chick’n, crunchy slaw and soft tortillas come together in just four steps. Pop the tortillas in the microwave, toss the slaw, and finish with kimchi for a punch of flavour!
Ingredients
1 sachet
Crispy Shallots
1
Cucumber
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
1 packet
Plant-Based Mayonnaise
1 packet
Slaw Mix
1
Pear
1 packet
plant-based kimchi
Not included in your delivery
1 drizzle
olive oil
¼ cup
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Thinly slice cucumber into half-moons.
• Thinly slice pear into wedges.
• 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 plant-based crumbed chicken until just browned, 2-3 minutes each side.
Transfer to a paper towel-lined plate.
• Meanwhile, in a second medium bowl, combine pear, slaw mix, plant-based
mayonnaise, a splash of pickling liquid and a drizzle of olive oil. Toss to coat.
Season to taste with salt and pepper.
• Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts,
until warmed through.
• Drain pickled cucumber. Roughly chop plant-based chicken.
• Build your tacos by filling each tortilla with a helping of creamy pear slaw, pickled
cucumber and plant-based chicken.
• Top with plant-based kimchi. Sprinkle over crispy shallots to serve. Enjoy!
