with Celery Slaw & Sweet Chilli Drizzle
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 a drizzle of sweet chilli sauce, plus a sprinkle of crispy shallots for extra crunch.
Allergens
Utensils
Tags
Slaw mix
1 packet
Crispy shallots
1 sachet
Sweet chilli sauce
1 packet
Plant-Based Mayonnaise
1 packet
Mini flour tortillas
6
Celery
1
Cucumber
1
Plant-Based Crumbed Chicken
300 g
Olive oil
1 drizzle
Vinegar
0.25 cup
• Thinly slice cucumber into half-moons.
• Thinly slice celery.
• 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 celery, slaw mix,
plant-based mayonnaise, a splash of pickling liquid and a drizzle of
olive oil. Toss to coat. Season with salt and pepper to taste.
• Microwave mini flourtortillas 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 slaw, pickled
cucumber and plant-based crumbed chick’n.
• Drizzle over sweet chilli sauce.
• Sprinkle over crispy shallots to serve. Enjoy!
867
kcal
Calories
3630
kJ
Energy (kJ)
41
g
Fat
6.9
g
of which saturates
95.8
g
Carbohydrate
21.8
g
of which sugars
15.1
g
Dietary Fibre
27
g
Protein
0
mg
Cholesterol
1430
mg
Sodium
with Cucumber Salad & Smokey Aioli
with Creamy Slaw & Crispy Shallots
