with Cucumber Salad & Smokey Aioli
This week’s special ingredient is Avocado - creamy, dreamy and packed with goodness! Give your avocado a gentle squeeze - ripe avocados yield slightly but aren’t mushy! If yours is firm, let it ripen on the bench (not the fridge!) until it’s just right. *We’ve replaced the tomato in this recipe with red radish due to local ingredient availability, as a result of the recent heavy rainfall. It’ll be just as delicious, just follow your recipe card!*
Allergens
Utensils
Tags
Plant-Based Crumbed Chicken
300 g
Smokey aioli
1 packet
Deluxe salad mix
1 packet
Avocado
1
Mini flour tortillas
6
Cucumber
1
Red Radish
2
Olive oil
1 drizzle
Vinegar
1 drizzle
• Thinly slice cucumber into half-moons.
• Thinly slice red radish.
• Slice avocado in half, scoop out flesh and roughly chop.
• Heat a large frying pan over medium-high heat with enough olive oil to cover the base.
• Cook plant-based crumbed chicken, until golden and heated through, 2-3 minutes on each side.
• Transfer to a paper towel-lined plate.
Make the salad
• Meanwhile, in a large bowl, combine cucumber, radish, avocado, deluxe
salad mix and a drizzle of olive oil and vinegar. Season with salt and
pepper to taste.
• Microwave mini flourtortillas on a microwave-safe plate in 10 second
bursts until warmed through.
• Slice chick’n.
• Spread tortilla bases with some of the smokey aioli.
• Fill each tortilla with cucumber salad and crunchy chick’n.
• Drizzle tacos with remaining smokey aioli to serve. Enjoy!
790
kcal
Calories
3300
kJ
Energy (kJ)
36.2
g
Fat
5.5
g
of which saturates
81
g
Carbohydrate
9.4
g
of which sugars
17.1
g
Dietary Fibre
27.6
g
Protein
0
mg
Cholesterol
1220
mg
Sodium
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