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

Plant-Based Chick'n & Slaw Tacos

with Sriracha Mayo & Spring Onion

Tags:
Easy Prep
Quick
Plant Based
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

carrot

1

spring onion

1

sriracha

(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1

Plant-Based Mayo

1

Plant-Based Crumbed Chicken Tenders

(Contains Gluten, Soy; )

1

Shredded Cabbage Mix

1

Mini Flour Tortillas

(Contains Gluten; )

1

coriander

Not included in your delivery

olive oil

soy sauce

(Contains Gluten, Soy; )

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Nutrition Values

Energy (kJ)3539 kJ
Calories0 kcal
Fat46.7 g
of which saturates8.3 g
Carbohydrate70.8 g
of which sugars10.1 g
Dietary Fibre0 g
Protein31.9 g
Cholesterol0 mg
Sodium1670 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.

Instructions

1

• Grate carrot. Thinly slice spring onion. • In a small bowl, combine sriracha and plant-based mayo.

2

• 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.

3

• Meanwhile, combine shredded cabbage mix, carrot, spring onion, the soy sauce and a drizzle of vinegar and olive oil in a medium bowl. Season to taste. • Microwave mini flour tortillas in 10 second bursts, until warmed through.

4

• Slice the plant-based chick'n. • Bring everything to the table to serve. Fill tortillas with slaw and plant-based crumbed chick'n. • Drizzle over sriracha mayo. Tear over coriander to serve. Enjoy!