Crunchy Plant-Based Chick'n Tacos
with Cucumber Salad & Plant-Based Smokey Aioli
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
Ingredients
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat)
1 packet
Plant-Based Smokey Aioli
(Contains: Soy)
1 packet
Deluxe Salad Mix
1
Avocado
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy)
1
Cucumber
1
Tomato
Cooking Steps
ā¢ Thinly slice cucumber into half-moons. ā¢ Roughly chop tomato. ā¢ Slice avocado in half, scoop out flesh and roughly chop.
ā¢ Heat frying pan to medium-high heat with enough olive oil to cover the base. ā¢ Cook plant-based crumbed chick'n, until golden and heated through, 2-3 minutes on each side. ā¢ Transfer to a paper towel-lined plate.
ā¢ Meanwhile, in a large bowl, combine cucumber, tomato, avocado, mixed salad leaves and a drizzle of olive oil and vinegar. Season to taste. ā¢ Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
ā¢ Slice chick'n. ā¢ Spread tortilla bases with some of the plant-based smokey aioli. ā¢ Fill each tortilla with cucumber salad and crispy chick'n. ā¢ Drizzle assembled tacos with remaining plant-based smokey aioli to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā Many enjoyed the taste, though some found it mild. Adding coriander, lime, or salt and pepper boosted the flavour.
- Ease of prep:Ā Customers praised the quick and simple preparation, with minimal clean-up required.
- Suggestions:Ā Several recommended cooking the plant-based chick'n in the oven for better results.
- Portions:Ā Some felt the meal was light, suggesting more chick'n pieces or a side salad for heartier appetites.
- Texture:Ā The plant-based chick'n surprised many with its tasty, crispy texture, though a few found it unappealing.
