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Plant-Based Korean-Style Chick’n Tacos
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Plant-Based Korean-Style Chick’n Tacos

Plant-Based Korean-Style Chick’n Tacos

with Pickled Onion & Plant-Based 'Aioli'

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.

Tags:
Plant Based
Climate Superstar
Over 30g protein
Allergens:
Gluten
Soy
Wheat
Sesame

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 Time30 minutes
DifficultyEasy

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; May be present: Milk, Soy. )

1 packet

plant-based aioli

1 packet

sesame seeds

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

1 sachet

sweet soy seasoning

(Contains Gluten, Sesame, Soy, Wheat;)

Not included in your delivery

olive oil

¼ cup

vinegar (white wine or rice wine)

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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

Instructions

1
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
2

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

3
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
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
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
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!

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