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Plant-Based Crumbed Chick'n Tacos

Plant-Based Crumbed Chick'n Tacos

Plant-Based Crumbed Chick'n Tacos

with Creamy Slaw & Sweet Chilli Sauce

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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.

Tags:

Easy Prep

•Plant Based

Allergens:

Gluten

•Soy

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1

cucumber

1 packet

Plant-Based Crumbed Chicken

1

carrot

1 bag

shredded red cabbage

1 packet

Plant-Based Mayonnaise

6

mini flour tortillas

1 packet

sweet chilli sauce

1 packet

crispy shallots

Not included in your delivery

olive oil

¼ cup

rice wine vinegar

Nutritional Values

Energy (kJ)3561 kJ

Fat46.4 g

of which saturates5.3 g

Carbohydrate83.6 g

of which sugars23.8 g

Protein24.1 g

Sodium1649 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

1

• Thinly slice cucumber into half-moons. • 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!

2

• In a large frying pan, heat enough olive oil to coat the base over a medium-high heat. • Cook plant-based crumbed chicken until just browned, 2-3 minutes each side. Transfer to a paper towel-lined plate.

3

• Meanwhile, grate carrot. • In a medium bowl, combine carrot, shredded red cabbage mix, plant-based mayonnaise, a splash of pickling liquid and a drizzle of olive oil. Toss to coat. Season to taste. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.

4

• Drain pickled cucumber. Roughly chop plant-based chicken. • Fill each tortilla with a helping of creamy slaw, pickled cucumber and plant-based chicken. • Drizzle over the sweet chilli sauce. Sprinkle with crispy shallots to serve.

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