Double 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
Ingredients
1
avocado
1
tomato
1 packet
Mild Chipotle Sauce
1 packet
Plant-Based Mayo
(Contains Soy; )
1 bag
Shredded Cabbage Mix
2 packet
Plant-Based Crumbed Chicken Tenders
(Contains Gluten, Soy; )
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• 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 in batches 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!