Plant-Based Crumbed Chick'n Tacos
with Creamy Slaw & Sweet Chilli Sauce- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
This crowd-pleasing recipe comes together in four simple steps, with minimal hands-on time. While the juicy crumbed chick'n gets lovely and golden in the pan, all you have to do is toss the slaw and pop the tortillas in the microwave. Complete the dish with a drizzle of sweet chilli sauce, plus a sprinkle of crispy shallots for extra crunch.
Ingredients
1
cucumber
1
apple
1 packet
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
1 bag
slaw mix
1 packet
Plant-Based Mayonnaise
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
sweet chilli sauce
1 packet
crispy shallots
Not included in your delivery
olive oil
¼ cup
rice wine vinegar
Utensils
Cooking Steps
• Thinly slice cucumber into half-moons. Cut apple into thin sticks. • In a medium bowl, combine the rice wine vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside.
TIP: Slicing the cucumber very thinly helps it pickle faster!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook plant-based crumbed chicken until just browned, 2-3 minutes each side. Transfer to a plate.
• Meanwhile, in a medium bowl, combine apple, slaw mix, plant-based mayonnaise, a splash of pickling liquid and a drizzle of olive oil. Toss to coat. Season to taste. • Microwave mini flourtortillas on a plate in 10 second bursts, until warmed through.
• Drain pickled cucumber. Roughly chop plant-based chicken. • Build your tacos by filling each tortilla with a helping of creamy slaw, pickled cucumber and plant-based chicken. • Drizzle over sweet chilli sauce. Sprinkle with crispy shallots to serve. Enjoy!
