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

Double Plant-Based Chick'n & Soy Slaw Tacos

with Sriracha Mayo & Spring Onion

May we introduce your new vegetarian friendly favourite, the plant-based chick'n taco. Golden and glowing, the sriracha mayo 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
Allergens:
Soy
Gluten
Gluten(Wheat)

The quantities provided above are averages only.

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 Time20 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1

Carrot

1 sprig

Spring Onion

1 packet

Sriracha

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

1 packet

Plant-Based Mayo

(Contains Soy; )

2 packet

Plant-Based Crumbed Chicken Tenders

(Contains Gluten, Soy; )

1 packet

Shredded Cabbage Mix

6

Mini Flour Tortillas

(Contains Gluten(Wheat); )

1 packet

coriander

Not included in your delivery

olive oil

1 tsp

soy sauce

(Contains Gluten, Soy; )

drizzle

vinegar (rice wine or white wine)

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Nutrition Values

Energy (kJ)5534 kJ
Calories1323 kcal
Fat78.5 g
of which saturates12.4 g
Carbohydrate95.7 g
of which sugars11.6 g
Dietary Fibre13.3 g
Protein54.4 g
Sodium2524 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

1
1

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

2
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 (cook in batches if your pan is getting crowded). • Transfer to a paper towel-lined plate.

3
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
4

• Slice plant-based chicken. • 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!