Double Plant-Based Crumbed Chick'n Tacos
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Double Plant-Based Crumbed Chick'n Tacos

Double Plant-Based Crumbed Chick'n Tacos

with Cos Salad & Pickled Onion

May we introduce your new veggie-friendly favourite, plant-based chicken tacos! Add a crunchy cos salad, zingy quick-pickled onions and a drizzle of plant-based mayo for the ultimate addition to taco night. Delish!

Tags:
Plant Based
Quick Prep
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 Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

½

Onion

½ head

cos lettuce

1

apple

1

carrot

2 packet

Plant-Based Crumbed Chicken Tenders

(Contains Gluten, Soy; )

6

Mini Flour Tortillas

(Contains Gluten; )

1 packet

Plant-Based Mayo

Not included in your delivery

olive oil

¼ cup

vinegar (rice wine or white wine)

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Nutrition Values

Energy (kJ)5807 kJ
Fat83.3 g
of which saturates13.1 g
Carbohydrate103 g
of which sugars17 g
Dietary Fibre15.4 g
Protein53.8 g
Sodium2336 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

• Thinly slice onion (see ingredients). In a small bowl, combine the vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.

2
2

• Meanwhile, finely shred cos lettuce (see ingredients). Thinly slice apple into sticks. Using a vegetable peeler, slice carrot into ribbons.

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 (cook in batches if your pan is getting crowded). • Transfer to a paper towel-lined plate. • Meanwhile, microwave mini flour tortillas on a plate in 10 second bursts until warmed through.

4
4

• Drain pickled onion, reserving some pickling liquid. Slice plant-based crumbed chicken tenders. • In a large bowl, combine cos lettuce, carrot, apple, reserved pickling liquid and a drizzle of olive oil. Season to taste. • Bring everything to the table. Build your own tacos by topping with plant-based mayo, cos salad, plant-based crumbed chick'n tenders and pickled onion. Enjoy!