Plant-Based Chick'n & Slaw Tacos

Name: Plant-Based Chick'n & Slaw Tacos with Sriracha Plant-Based Mayo & Spring Onion
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 1 carrot; 1 sprig spring onion; 1 packet sriracha; 1 packet Plant-Based Mayo; 1 bag Shredded Cabbage Mix; 1 tsp soy sauce; 1 drizzle rice wine vinegar; 6 Mini Flour Tortillas; 1 packet Plant-Based Crumbed Chicken Tenders

with Sriracha Plant-Based Mayo & Spring Onion

Get up to $175 off

May we introduce your new vegetarian friendly favourite, the plant-based chicken 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!

The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Climate Superstar

•Easy Prep

•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 Time

DifficultyEasy

Ingredients

Serving amount

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; )

1 bag

Shredded Cabbage Mix

Mini Flour Tortillas

(Contains Gluten(Wheat); )

1 packet

Plant-Based Crumbed Chicken Tenders

(Contains Gluten, Soy; )

Not included in your delivery

olive oil

1 tsp

soy sauce

(Contains Gluten, Soy; )

1 drizzle

rice wine vinegar

Nutrition Values

Energy (kJ)3584 kJ

Fat48 g

of which saturates8.5 g

Carbohydrate70.7 g

of which sugars9.9 g

Protein31.8 g

Sodium1693 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 Non-Stick Pan

Cooking Steps

PDF

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

• 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.

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

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