with Cucumber Salad & Plant-Based Smokey Aioli
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 salad and pop the tortillas in the microwave.
Allergens
Utensils
Tags
Olive oil
Cucumber
1
Tomato
1
Avocado
1
Plant-Based Crumbed Chicken
1 packet
Mixed salad leaves
1 bag
Vinegar
drizzle
Mini flour tortillas
6
Plant-Based Smokey Aioli
1 packet
• Thinly slice cucumber into half-moons. • Roughly chop tomato. • 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.
• Meanwhile, in a large bowl, combine cucumber, tomato, avocado, mixed salad leaves and a drizzle of olive oil and vinegar. Season to taste. • Microwave mini flourtortillas on a 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 and crispy chick'n. • Drizzle tacos with remaining plant-based smokey aioli to serve. Enjoy!
3362
kJ
Energy (kJ)
50.1
g
Fat
5.6
g
of which saturates
61
g
Carbohydrate
6.5
g
of which sugars
23.2
g
Protein
1364
mg
Sodium
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