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.
1 packet
Garlic Aioli
1
Cucumber
6
Mini Flour Tortillas
1 packet
Hoisin Sauce
300 g
Plant-Based Crumbed Chicken
1
Baby Cos Lettuce
• Finely shred baby cos lettuce. Thinly slice cucumber into sticks.
• 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.
• 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.
• 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.