Crumbed Plant-Based Chick'n & Slaw Tacos
with Avocado Salsa & Chipotle Aioli
May we introduce your new vegetarian friendly favourite, the plant-based chick'n taco. Golden and glowing, the chipotle aioli combo really brings out the best in this dish and goes nicely with slaw, all put together in a warm taco. Delish!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
mild chipotle sauce
shredded cabbage mix
plant-based crumbed chicken tenders
(Contains Gluten, Soy; )
mini flour tortillas
(Contains Gluten; )
Not included in your delivery
white wine vinegar
• Slice avocado in half, scoop out flesh and finely chop. Finely chop tomato. • In a medium bowl, combine avocado, tomato, a drizzle olive oil and a pinch of salt and pepper. • In a small bowl, combine mild chipotle sauce and plant-based mayo. Set aside.
• In a medium bowl, combine shredded cabbage mix and a drizzle of white wine vinegar and olive oil. Season and set aside.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook plant-based crumbed chicken tenders until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate. Roughly chop the tenders.
• Meanwhile, microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • Bring everything to the table to serve. Fill the tortillas with some slaw, avocado salsa and crumbed chick'n, then drizzle over chipotle aioli. Enjoy!