Shortcut Chicken Tacos
with Pickled Cucumber, Slaw & Kimchi
- 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 crumbed chicken 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 some kimchi to really make the flavours sing!
Ingredients
330 g
Chicken Breast
1 sachet
Crispy Shallots
1
Cucumber
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy.)
1 packet
Plant-Based Aioli
1 packet
plant-based kimchi
1
Julienned Carrot
1 packet
Shredded Cabbage Mix
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.
• 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 pear, 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 microwave-safe plate in 10 second bursts, until warmed through.
• Drain pickled cucumber. Slice chicken.
• Build your tacos by filling each tortilla with a helping of creamy slaw, pickled cucumber and chicken.
• Top with plant-based kimchi. Sprinkle with crispy shallots to serve. Enjoy!
