Asian-Style Plant-Based Crumbed Chick'n Tacos
with Creamy Slaw & Sweet Chilli Sauce
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.
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.
Plant-Based Crumbed Chicken
(Contains Gluten, Soy, Wheat;)
mini flour tortillas
(Contains Gluten, Soy; May be present: Milk, Soy. )
sweet chilli sauce
Not included in your delivery
vinegar (white wine or rice wine)
• Thinly slice cucumber into half-moons. Trim and roughly chop pea pods. • In a medium bowl, combine the 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 paper towel-lined plate.
• Meanwhile, in a second medium bowl, combine pea pods, slaw 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.
• 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!