Japanese Plant-Based Crumbed Chick'n Tacos

• 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. • Transfer to a paper towel-lined plate.

• Meanwhile, boil the kettle. • In a medium microwave-safe bowl, whisk together Japanese curry paste, the boiling water (1/4 cup for 2 people / 1/2 cup for 4 people) and brown sugar, until smooth. Add the butter and microwave until melted and combined, 30 seconds.

• In a large bowl, combine carrot, shredded cabbage mix and a drizzle of vinegar. • Season to taste.

• Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts until warmed through.