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
• Thinly slice cucumber into half-moons. • Roughly chop tomato. • Slice avocado in half, scoop out flesh and roughly chop.
• Heat frying pan to medium-high heat with enough olive oil to cover the base. • Cook plant-based crumbed chick'n, 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, avocado, mixed salad leaves and a drizzle of olive oil and vinegar. Season to taste. • Microwave mini flour tortillas 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 and crispy chick'n. • Drizzle assembled tacos with remaining plant-based smokey aioli to serve. Enjoy!
