Plant-Based Crumbed Chick'n & Smokey Aioli Slaw Tacos
with Steamed Buttered Corn
- Eggs
- Gluten
- Soy
- Wheat
- Milk
- May contain traces of allergens
- Soy
Our fave protein on the market is deliciously tender crumbed chick'n. This plant-based crumbed chick'n dish works a treat with slaw and BBQ mayo and will change the way you want your fish forever. Fish tacos for the win!
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
Slaw Mix
2
Corn
Utensils
Cooking Steps
• Halve corn cobs.
• Roughly chop baby spinach leaves.
• 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.
• While the fish is cooking, add corn and a splash of water to a microwave-safe
bowl, then cover with a damp paper towel.
• Microwave on high until just tender, 2-4 minutes.
• Drain, then return to the bowl and cover to keep warm.
• In a large bowl, combine slaw mix, half the smokey aioli and a drizzle of white wine vinegar. Season to taste, then toss to coat.
Little cooks: Help with tossing the salad!
• Heat mini flour tortillas on a microwave-safe plate in the microwave in 10 second bursts, until warmed through.
• Slice plant-based crumbed chick'n.
• Spread remaining smokey aioli over tortillas.
• Top each tortilla with slaw and crumbed fish. Top corn cobs with the butter to serve. Enjoy!
Little cooks: Take the lead and help build the tacos!
