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Speedy Double Plant-Based Crumbed Chick'n Tacos

Speedy Double Plant-Based Crumbed Chick'n Tacos

Speedy Double Plant-Based Crumbed Chick'n Tacos

with Creamy Slaw & Sweet Chilli Drizzle

Get up to $200 off!

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:

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 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

Not included in your delivery

1 drizzle

olive oil

¼ cup

vinegar (rice wine or white wine)

Nutritional Values

Calories1160 kcal

Energy (kJ)4860 kJ

Fat49.6 g

of which saturates8 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

Utensils

•Large Non-Stick Pan

Cooking Steps

Pickle the cucumber

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!

Cook plant-based chicken

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.

Prep the slaw & tortillas

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.

Finish & serve

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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