Jamaican Jerk Plant-Based Chick'n Tacos
with Baby Spinach Slaw & Aioli- Soy
- Gluten
- Wheat
- May contain traces of allergens
- Milk
- Soy
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!
Ingredients
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Baby Spinach Leaves
Plant-Based Chicken Strips
(Contains: Soy, Gluten;)
6
Mini Flour Tortillas
(Contains: Soy, Gluten, Wheat; May be present: Milk, Soy.)
1 packet
Shredded Cabbage Mix
1 packet
Plant-Based Aioli
1
Carrot
Cooking Steps
• Roughly chop baby spinach leaves. • Grate carrot.
• Heat a large frying pan over 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 the vinegar. Season to taste.
• Spread each tortilla with plant-based aioli then fill with baby spinach slaw. • Top with Jamaican plant-based chick'n to serve. Enjoy!
