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Chinese Recipes

Fast Hoisin Plant-Based Crumbed Chicken & Cos Salad Tacos

Fast Hoisin Plant-Based Crumbed Chicken & Cos Salad Tacos

with Garlic Aioli Drizzle

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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 Time25 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Garlic Aioli

1

Cucumber

6

Mini Flour Tortillas

1 packet

Hoisin Sauce

300 g

Plant-Based Crumbed Chicken

1

Baby Cos Lettuce

Nutritional Values

Calories975 kcal

Energy (kJ)4080 kJ

Fat50.8 g

of which saturates5.8 g

Carbohydrate94.3 g

of which sugars21 g

Dietary Fibre12.4 g

Protein28 g

Sodium1630 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Finely shred baby cos lettuce. Thinly slice cucumber into sticks.

2

• In a large frying pan, heat enough olive oil to coat base over medium-high heat. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Reduce heat to medium, and stir in hoisin sauce, the soy sauce and a splash of water, until coated, 1 minute. Season with salt and pepper.

3

• Meanwhile, microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • In a large bowl, combine cos lettuce, cucumber, half the garlic aioli and a drizzle of olive oil. Season to taste.

4

• Slice plant-based crumbed chicken. • Build tacos by filling with cucumber salad and hoisin plant-based crumbed chicken. Spoon over any remaining glaze from pan. Drizzle over the remaining aioli. Enjoy! FANCIFY ME: if you've added a fancify bundle, thinly slice long chilli. Top tacos with sesame seeds and chilli. Tear over coriander.

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