• 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 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 creamy pear slaw, pickled 
cucumber and plant-based chicken.
• Top with plant-based kimchi. Sprinkle over crispy shallots to serve. Enjoy!