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Mexican Recipes

Crunchy Plant-Based Chick'n, Bacon & Avocado Tacos

Crunchy Plant-Based Chick'n, Bacon & Avocado Tacos

Crunchy Plant-Based Chick'n, Bacon & Avocado Tacos

with Cucumber Salad & Smokey Aioli

Get up to $200 off!

This week’s special ingredient is Avocado - creamy, dreamy and packed with goodness! Give your avocado a gentle squeeze - ripe avocados yield slightly but aren’t mushy! If yours is firm, let it ripen on the bench (not the fridge!) until it’s just right.

We’ve replaced the tomato in this recipe with red radish due to local ingredient availability, as a result of the recent heavy rainfall. It’ll be just as delicious, just follow your recipe card!

Tags:

Plant Based

Allergens:

Gluten

•Soy

•Wheat

•Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

300 g

Plant-Based Crumbed Chicken

1 packet

Smokey Aioli

1 packet

Deluxe Salad Mix

1

Avocado

6

Mini Flour Tortillas

1

Cucumber

1

Pear

90 g

Diced Bacon

Not included in your delivery

1 drizzle

olive oil

1 drizzle

white wine vinegar

Nutritional Values

Calories899 kcal

Energy (kJ)3760 kJ

Fat42.6 g

of which saturates7.9 g

Carbohydrate84.4 g

of which sugars12.4 g

Dietary Fibre17.9 g

Protein34.4 g

Sodium1660 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

Get prepped

1

• Thinly slice cucumber into half-moons.
• Thinly slice red radish.
• Slice avocado in half, scoop out flesh and roughly chop.

Cook the plant-based crumbed chick'n & bacon

2

• In a large frying pan, heat enough olive oil to cover the base over medium-high heat with.

• Cook plant-based crumbed chicken, until golden and heated through, 2-3 minutes on each side.

• Transfer to a paper towel-lined plate.

• Return frying pan to medium-high heat with a drizzle of olive oil.

• Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl.

Make the salsa

3

• Meanwhile, in a large bowl, combine cucumber, radish, avocado, deluxe
salad mix and a drizzle of olive oil and vinegar. Season with salt and
pepper to taste.
• Microwave mini flourtortillas on a microwave-safe plate in 10 second
bursts until warmed through.

Finish & serve

4

• Slice chick'n. • Spread tortilla bases with some of the plant-based smokey aioli.

• Fill each tortilla with cucumber salad, crispy chick'n and diced bacon.

• Drizzle tacos with remaining plant-based smokey aioli to serve. Enjoy!

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