Plant-Based Double Crumbed Chick'n Tacos
with Creamy Cucumber Slaw, Kimchi & Crispy Shallots
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
Ingredients
1 sachet
Crispy Shallots
1 packet
Plant-Based Mayonnaise
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
Slaw Mix
1
Cucumber
600 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
1
Pear
1 packet
plant-based kimchi
Cooking Steps
• Thinly slice cucumber into half-moons.
• Thinly slice pear into wedges.
• 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!
• 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.
• Meanwhile, in a second medium bowl, combine pear, 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.
• 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.
• Top with plant-based kimchi. Sprinkle with crispy shallots to serve. Enjoy!
