Crumbed Plant-Based Chick'n & Slaw Tacos
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Crumbed Plant-Based Chick'n & Slaw Tacos

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!

Tags:
Plant Based
Quick Prep
Super Quick
Allergens:
Gluten
Soy

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

Total Time15 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

avocado

1

tomato

1 packet

Mild Chipotle Sauce

1 packet

Plant-Based Mayo

1 bag

Shredded Cabbage Mix

1 packet

Plant-Based Crumbed Chicken Tenders

(Contains Gluten, Soy; )

6

Mini Flour Tortillas

(Contains Gluten; )

Not included in your delivery

olive oil

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)4260 kJ
Fat66.4 g
of which saturates12.8 g
Carbohydrate66 g
of which sugars8 g
Protein33.3 g
Sodium1502 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Frying Pan

Instructions

1
1

• 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.

2
2

• In a medium bowl, combine shredded cabbage mix and a drizzle of white wine vinegar and olive oil. Season and set aside.

3
3

• 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.

4
4

• 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!