Crumbed Plant-Based Chick'n & Slaw Tacos

Name: Crumbed Plant-Based Chick'n & Slaw Tacos with Avocado Salsa & Chipotle Aioli
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Tomato; 1 packet Plant-Based Mayo; Avocado; 6 Mini Flour Tortillas; 300 g Plant-Based Crumbed Chicken Tenders; 1 packet Shredded Cabbage Mix; packet Mild Chipotle Sauce; 1 drizzle white wine vinegar; 1 drizzle olive oil

with Avocado Salsa & Chipotle Aioli

4.5(52)

Get up to $175 off

Calories

1050 kcal

Protein

33g protein

Total

15 minutes

Difficulty

Easy

Allergens:

Wheat
Gluten
Soy
Sesame
Fish
Eggs
Soy
May contain traces of allergens
Milk

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!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Tomato

1 packet

Plant-Based Mayo

(May be present: Sesame, Fish, Eggs, Soy)

Avocado

Mini Flour Tortillas

(Contains: Wheat, Gluten; )

300 g

Plant-Based Crumbed Chicken Tenders

(Contains: Wheat, Gluten, Soy; )

1 packet

Shredded Cabbage Mix

packet

Mild Chipotle Sauce

(May be present: Sesame, Fish, Eggs, Soy, Milk)

Not included in your delivery

1 drizzle

white wine vinegar

1 drizzle

olive oil

Nutrition Values

Calories1050 kcal

Energy (kJ)4410 kJ

Fat71.4 g

of which saturates13.1 g

Carbohydrate65.3 g

of which sugars8 g

Dietary Fibre16 g

Protein33 g

Sodium1440 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

Cooking Steps

• 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. Set aside. • In a small bowl, combine mild chipotle sauce and plant-based mayo. Set aside.

• In a second 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!