• Thinly slice cucumber into half-moons.
• 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 to pickle. 
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 julienned carrot, shredded 
cabbage 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 flour tortillas 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 slaw, pickled cucumber 
and plant-based crumbed chick’n.
• Top with plant-based kimchi (see ingredients). Sprinkle over crispy shallots 
to serve. Enjoy!