Shortcut Double Plant-Based Crumbed Chick’n Tacos
with Pickled Cucumber, Slaw & Kimchi
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
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 some kimchi to really make the flavours sing!
Ingredients
1 sachet
Crispy Shallots
1
Cucumber
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
Plant-Based Aioli
1 packet
plant-based kimchi
1
Julienned Carrot
600 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
1 packet
Shredded Cabbage Mix
Not included in your delivery
1 drizzle
olive oil
¼ cup
vinegar (white wine or rice wine)
Utensils
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!
