Crunchy Plant-Based Chick'n & Bacon Tacos
with Cucumber Salad & Plant-Based Smokey Aioli- 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 Chick'n gets lovely and golden in the pan, all you have to do is toss the salad and pop the tortillas in the microwave.
Ingredients
1
Avocado
1 packet
Deluxe Salad Mix
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1
Tomato
1 packet
Plant-Based Smokey Aioli
(Contains: Soy;)
90 g
Diced Bacon
(May be present: Milk, Soy.)
1
Cucumber
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
Cooking Steps
• Thinly slice cucumber into half-moons. • Roughly chop tomato. • Slice avocado in half, scoop out flesh and roughly chop.
• 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.
• Meanwhile, in a large bowl, combine cucumber, tomato, avocado, mixed salad leaves and a drizzle of olive oil and vinegar. Season to taste. • Microwave mini flourtortillas on a plate in 10 second bursts until warmed through.
• 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!
