Double Crunchy Plant-Based Chick'n Tacos
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Double Crunchy Plant-Based Chick'n Tacos

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.

Tags:
Plant Based
Quick Prep
Super Quick
Allergens:
Gluten
Soy
Wheat

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.

Preparation Time15 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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)

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Nutritional Values

Energy (kJ)4605 kJ
Fat67.7 g
of which saturates7 g
Carbohydrate80.3 g
of which sugars7.5 g
Protein36.7 g
Sodium2216 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan

Instructions

1
1

• Thinly slice cucumber into half-moons. • Roughly chop tomato. • Slice avocado in half, scoop out flesh and roughly chop.

2
2

• 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.

3
3

• 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.

4
4

• 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!

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