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!
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
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 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)
Nutrition Values
Utensils
Instructions
• Grate 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 vinegar and olive oil in a medium bowl. Season to taste. • Microwave mini flourt ortillas in 10 second bursts, until warmed through.
• 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!