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