Crunchy Plant-Based Chick'n Tacos
with Cucumber Salad & Plant-Based Smokey Aioli
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.
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.
Ingredients
1
cucumber
1
tomato
1 packet
plant-based aioli
1 packet
mild chipotle sauce
(Contains: Soy;)
1 packet
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
1 bag
mixed salad leaves
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 bag
coriander
Not included in your delivery
olive oil
1 drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• Thinly slice cucumber into half-moons. • Roughly chop tomato. • In a small bowl, combine plant-based aioli and mild chipotle sauce.
• Heat frying pan to medium-high heat with enough olive oil to cover the base. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate.
• Meanwhile, in a large bowl, combine cucumber, tomato, mixed salad leaves and a drizzle of olive oil and the vinegar. Season to taste. • Microwave mini flourtortillas on a plate in 10 second bursts until warmed through.
• Spread tortilla bases with some of the chipotle aioli. • Fill each tortilla with cucumber salad and crispy chick'n. Drizzle assembled tacos with remaining chipotle aioli. • Tear over coriander to serve. Enjoy!