Speedy Asian Plant-Based Chick'n Tacos

Name: Speedy Asian Plant-Based Chick'n Tacos with Cucumber Slaw, Kimchi & Crispy Shallots
Total time: 15m
Yield: 2
Ingredients: 1 sachet Crispy Shallots; 1 Cucumber; 6 Mini Flour Tortillas; 300 g Plant-Based Crumbed Chicken; 1 packet Plant-Based Mayonnaise; 1 packet Slaw Mix; 1 Pear; 1 packet plant-based kimchi; 1 drizzle olive oil; ¼ cup vinegar (white wine or rice wine)

with Cucumber Slaw, Kimchi & Crispy Shallots

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Calories

:

837 kcal

Protein

:

27.4g protein

Difficulty

:

Easy

Pre-Prepped

Allergens:

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!

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

Ingredients

Serving amount

1 sachet

Crispy Shallots

1

Cucumber

6

Mini Flour Tortillas

(Contains: Gluten, May contain traces of allergens, Soy, Milk, Soy, Wheat;)

300 g

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

1 packet

Plant-Based Mayonnaise

1 packet

Slaw Mix

1

Pear

1 packet

plant-based kimchi

Not included in your delivery

1 drizzle

olive oil

¼ cup

vinegar (white wine or rice wine)

Nutritional Values

Calories837 kcal

Energy (kJ)3500 kJ

Fat41 g

of which saturates7.4 g

Carbohydrate89.3 g

of which sugars14.6 g

Dietary Fibre16.5 g

Protein27.4 g

Sodium1580 mg

Potassium8.8 mg

Calcium2.6 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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!

2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook plant-based crumbed chicken until just browned, 2-3 minutes each side. Transfer to a paper towel-lined plate.

3

• 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 to taste with salt and pepper. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.

4

• Drain pickled cucumber. Roughly chop plant-based chicken. • Build your tacos by filling each tortilla with a helping of creamy pea pod slaw, pickled cucumber and plant-based chicken. • Top with plant-based kimchi. Sprinkle over crispy shallots to serve. Enjoy!