with Creamy Slaw & Crispy Shallots
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 a drizzle of sweet chilli sauce, plus a sprinkle of crispy shallots for extra crunch.
Allergens
Utensils
Tags
Slaw mix
1 packet
Crispy shallots
1 sachet
Sweet chilli sauce
1 packet
Plant-Based Mayonnaise
1 packet
Mini flour tortillas
6
Celery
1
Cucumber
1
Plant-Based Crumbed Chicken
300 g
Olive oil
1 drizzle
• Thinly slice cucumber into half-moons.
• Thinly slice celery.
• 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!
• 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.
• Meanwhile, in a second medium bowl, combine celery, slaw mix, plant-based mayonnaise, a splash of pickling liquid and a drizzle of olive oil. Toss to coat. Season to taste.
• Microwave mini flour tortillas on a 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.
• Drizzle over sweet chilli sauce. Sprinkle with crispy shallots to serve. Enjoy!
4797
kJ
Energy (kJ)
1147
kcal
Calories
45.7
g
Fat
9.6
g
of which saturates
131.1
g
Carbohydrate
24.8
g
of which sugars
23.1
g
Dietary Fibre
70.8
g
Protein
2148
mg
Sodium
with Cucumber Salad & Smokey Aioli
with Celery Slaw & Sweet Chilli Drizzle
