No Fuss Hoisin Plant-Based Crumbed Chick'n & Cos Salad Tacos
with Garlic Aioli Drizzle- Eggs
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
Thanks to saucy hoisin and soy sauce, you’ll have some fusion flavours for these unrivalled chick'n tacos that are super speedy and majorly iconic. Hurry, this one won’t last long on the dinner table, so grab yours before it speeds away!
Ingredients
1
Baby Cos Lettuce
1
Cucumber
1 packet
Garlic Aioli
(Contains: Eggs;)
1 packet
Hoisin Sauce
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
Utensils
Cooking Steps
• 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 flourtortillas on a microwave-safe 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.
Little cooks: Help warm the tortillas with oven gloves and under adult supervision. Be careful, the plate can get hot!
• 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.
