with Creamy Celery 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
Celery
1
Crispy shallots
1 sachet
Cucumber
1
Mini flour tortillas
6
Plant-Based Crumbed Chicken
300 g
Plant-Based Mayonnaise
1 packet
Slaw mix
1 packet
Sweet chilli sauce
1 packet
Olive oil
1 drizzle
Vinegar
0.25 cup
• 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 with salt and pepper.
• Microwave mini flourtortillas 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 celery slaw,
pickled cucumber and crumbed chick’n.
• Drizzle over sweet chilli sauce. Sprinkle over crispy shallots to serve. Enjoy!
3620
kJ
Energy (kJ)
865
kcal
Calories
40.9
g
Fat
7.4
g
of which saturates
96.1
g
Carbohydrate
21.8
g
of which sugars
14.7
g
Dietary Fibre
27.1
g
Protein
0
mg
Cholesterol
1430
mg
Sodium
with Sweet Chilli Sauce & Crispy Shallots
with Creamy Celery Slaw & Crispy Shallots
with Creamy Celery Slaw & Crispy Shallots
with Sweet Chilli Sauce & Crispy Shallots