with Cucumber Slaw, Kimchi & Crispy Shallots
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 some kimchi to really make the flavours sing!
Allergens
Tags
Crispy shallots
1 sachet
Cucumber
1
Mini flour tortillas
6
Plant-Based Crumbed Chicken
300 g
Plant-Based Mayonnaise
1 packet
Slaw mix
1 packet
Pear
1
Plant-based kimchi
1 packet
Olive oil
1 drizzle
Vinegar
0.25 cup
• Thinly slice cucumber into half-moons. • Thinly slice pear into wedges. • 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 until just browned, 2-3 minutes each side. Transfer to a paper towel-lined plate.
• Meanwhile, in a second medium bowl, combine pear, slaw 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 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 pea pod slaw, pickled cucumber and plant-based chicken. • Top with plant-based kimchi. Sprinkle over crispy shallots to serve. Enjoy!
837
kcal
Calories
3500
kJ
Energy (kJ)
41
g
Fat
7.4
g
of which saturates
89.3
g
Carbohydrate
14.6
g
of which sugars
16.5
g
Dietary Fibre
27.4
g
Protein
0
mg
Cholesterol
1580
mg
Sodium
with Creamy Celery Slaw & Crispy Shallots
with Creamy Slaw, Kimchi & Crispy Shallots
with Creamy Celery Slaw & Crispy Shallots
