Double 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.
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
avocado
2 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 packet
Plant-Based Smokey Aioli
(Contains Soy;)
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• 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, in batches, 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!