with Creamy Slaw & Sweet Chilli Sauce
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
Olive oil
Cucumber
1
Plant-Based Crumbed Chicken
2 packet
Plant-Based Mayonnaise
1 packet
Mini flour tortillas
6
Sweet chilli sauce
1 packet
Crispy shallots
1 packet
Slaw mix
1 bag
Pea Pods
1 bag
Vinegar
0.25 cup
• Thinly slice cucumber into half-moons. Trim and roughly chop pea pods. • 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 in batches until just browned, 2-3 minutes each side. Transfer to a paper towel-lined plate.
• Meanwhile, in a second medium bowl, combine pea pods, 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
4634
kJ
Energy (kJ)
62.6
g
Fat
7.4
g
of which saturates
99.2
g
Carbohydrate
22.9
g
of which sugars
37.2
g
Protein
2465
mg
Sodium
with Celery Slaw & Sweet Chilli Drizzle
with Cucumber Salad & Smokey Aioli
with Creamy Slaw & Crispy Shallots
