Jamaican Jerk Plant-Based Chick'n Tacos
with Baby Spinach Slaw & Smokey Aioli
Plant-based chicken strips are all the rage so pile them up high in this taco dinner delight, packed full of Caribbean flavours that deserve some recognition. Thank you Caribbean jerk seasoning!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 bag
baby spinach leaves
1
carrot
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 bag
shredded cabbage mix
1 packet
Plant-Based Smokey Aioli
(Contains: Soy;)
1 packet
plant-based chicken strips
(Contains: Gluten, Soy, Wheat;)
1 sachet
mild Caribbean jerk seasoning
Not included in your delivery
1
olive oil
20 g
plant-based butter (for the sauce)
1 drizzle
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Roughly chop baby spinach leaves. • Grate carrot.
• Heat a large frying pan over a medium-high heat with a drizzle of olive oil. • Cook plant-based chicken strips, tossing occasionally, until browned, 3-4 minutes. • Add mild Caribbean jerk seasoning and the plant-based butter, tossing, until fragrant, 1 minute.
• Meanwhile, microwave mini flourtortillas on a plate in 10 second bursts until warmed through. • In a large bowl, combine spinach, shredded cabbage mix, carrot and a drizzle of olive oil and vinegar. Season to taste.
• Spread each tortilla with plant-based smokey aioli then fill with baby spinach slaw and Jamaican jerk plant-based chick'n. Enjoy!
