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
Pear
1
Diced bacon
90 g
Olive oil
1 drizzle
White wine vinegar
1 drizzle
• Thinly slice cucumber into half-moons.
• Thinly slice red radish.
• Slice avocado in half, scoop out flesh and roughly chop.
• In a large frying pan, heat enough olive oil to cover the base over medium-high heat with.
• Cook plant-based crumbed chicken, until golden and heated through, 2-3 minutes on each side.
• Transfer to a paper towel-lined plate.
• Return frying pan to medium-high heat with a drizzle of olive oil.
• Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl.
• 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 plant-based smokey aioli.
• Fill each tortilla with cucumber salad, crispy chick'n and diced bacon.
• Drizzle tacos with remaining plant-based smokey aioli to serve. Enjoy!
899
kcal
Calories
3760
kJ
Energy (kJ)
42.6
g
Fat
7.9
g
of which saturates
84.4
g
Carbohydrate
12.4
g
of which sugars
17.9
g
Dietary Fibre
34.4
g
Protein
0
mg
Cholesterol
1660
mg
Sodium
with Cucumber Salad & Smokey Aioli
with Creamy Slaw & Plant-Based Mayo