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Plant-Based Double Crumbed Chick'n Tacos

Plant-Based Double Crumbed Chick'n Tacos

Plant-Based Double Crumbed Chick'n Tacos

with Creamy Slaw & Sweet Chilli Sauce

Get up to $200 off!

Tags:

Plant Based

Allergens:

Gluten

•Soja

•Hvede

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Slaw Mix

1 sachet

Crispy Shallots

1 packet

Sweet Chilli Sauce

1 packet

Plant-Based Mayonnaise

6

Mini Flour Tortillas

1

Celery

1

Cucumber

600 g

Plant-Based Crumbed Chicken

Nutritional Values

Calories1120 kcal

Energy (kJ)4670 kJ

Fat45 g

of which saturates7.3 g

Carbohydrate129 g

of which sugars23.2 g

Dietary Fibre21.7 g

Protein45.2 g

Sodium2090 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Thinly slice cucumber into half-moons.
• Thinly slice celery.
• 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!

2

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base.
• Cook plant-based chicken until golden and heated through, 2-3 minutes on each side. Transfer to a paper-towel lined plate.

TIP: Cook in batches if your pan is getting crowded.

3

• Meanwhile, in a second medium bowl, combine celery, slaw mix, plant-based mayonnaise, a splash of pickling liquid and a drizzle of olive oil. Toss to coat. Season with salt and pepper to taste.
• Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts, until warmed through.

4

• 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!

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