Plant-Based Korean-Style Chick’n Tacos

Name: Plant-Based Korean-Style Chick’n Tacos with Pickled Onion & Plant-Based 'Aioli'
Total time: 30 min
Yield: 2
Cuisine: Korean
Ingredients: olive oil; ½ red onion; 1 pear; 1 avocado; 1 packet plant-based chicken strips; 1 packet sweet chilli sauce; 1 bag mixed salad leaves; 6 mini flour tortillas; 1 packet plant-based aioli; 1 packet sesame seeds; ¼ cup vinegar (white wine or rice wine); 1 sachet sweet soy seasoning

with Pickled Onion & Plant-Based 'Aioli'

4.0(50)

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Calories

:

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Protein

:

41.2g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Climate Superstar

Allergens:

Gluten
Soy
Wheat
Sesame
May contain traces of allergens
Milk
Soy
Gluten
Peanuts
Wheat
Almond
Brazil nut
Traces of Cashew
Hazelnut
Macadamia
Pine Nut
Pistachio
Pecan
Walnut

What sets these tacos apart are the little things. You've got avocado, pear, pickled onions, sesame seeds and the lovely sweet chilli and sweet soy-laced plant-based chicken strips which are causing all of the buzz around this dish.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

½

red onion

1

pear

1

avocado

1 packet

plant-based chicken strips

(Contains: Gluten, Soy, Wheat;)

1 packet

sweet chilli sauce

1 bag

mixed salad leaves

6

mini flour tortillas

(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)

1 packet

plant-based aioli

1 packet

sesame seeds

(Contains: Sesame; May be present: Milk, Soy, Gluten, Peanuts, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)

1 sachet

sweet soy seasoning

(Contains: Gluten, Soy, Wheat, Sesame;)

Not included in your delivery

olive oil

¼ cup

vinegar (white wine or rice wine)

Nutritional Values

Energy (kJ)3612 kJ

Fat47.2 g

of which saturates6.1 g

Carbohydrate62.6 g

of which sugars24.7 g

Protein41.2 g

Sodium2496 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

1

• Thinly slice red onion (see ingredients). • In a small bowl, combine the vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.

2

• Thinly slice pear into wedges. • Slice avocado in half, scoop out flesh and thinly slice.

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook plant-based chicken strips, tossing, until browned, 4-5 minutes.

4

• Add sweet soy seasoning to the pan and cook until fragrant, 1 minute. • Remove pan from heat, then add sweet chilli sauce and a splash of water, tossing to coat.

5

• Meanwhile, in a medium bowl, combine pear, avocado, mixed salad leaves, a splash of pickling liquid and a drizzle of olive oil. Season. • Microwave mini flourtortillas on a plate in 10 second bursts until warmed through.

6

• Drain pickled onion. • Spread each tortilla with plant-based aioli. • Top with salad, Korean-style chick'n and pickled onion. • Sprinkle over sesame seeds to serve. Enjoy!