Japanese Plant-Based Crumbed Chick'n Tacos
with Katsu Sauce & Sesame Slaw- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
- Gluten
Ingredients
1 packet
Shredded Cabbage Mix
1
Spring Onion
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
Panko Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy, Gluten.)
1 packet
Japanese Curry Paste
1
Carrot
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
Cooking Steps
• Thinly slice spring onion. • Grate carrot.
• 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.
• Roughly chop plant-based chicken. • Fill tacos with creamy slaw and Japanese plant-based crumbed chick'n. • Spoon over katsu sauce. Top with spring onion to serve. Enjoy!
