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Mexican Recipes

Double Crunchy Plant-Based Chick'n Tacos

Double Crunchy Plant-Based Chick'n Tacos

Double Crunchy Plant-Based Chick'n Tacos

with Cucumber Salad & Plant-Based Smokey Aioli

Get up to $200 off!

Allergens:

Gluten

•Soja

•Hvede

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.

Preparation Time15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

600 g

Plant-Based Crumbed Chicken

1 packet

Plant-Based Smokey Aioli

1 packet

Deluxe Salad Mix

1

Avocado

6

Mini Flour Tortillas

1

Cucumber

1

Tomato

Nutritional Values

Calories1080 kcal

Energy (kJ)4530 kJ

Fat44.2 g

of which saturates6 g

Carbohydrate114 g

of which sugars10.2 g

Dietary Fibre26.1 g

Protein45.7 g

Sodium1820 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

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

2

• In a large frying pan, heat enough olive oil to cover the base over medium-high heat with. • Cook plant-based crumbed chicken, until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate.

TIP: Cook in batches if your pan is crowded.

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

• 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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