Plant-Based Korean-Style Chick’n Tacos
with Pickled Onion & Plant-Based 'Aioli'
What sets these tacos apart are the little things. You've got avocado, pear, pickled onions, sesame seeds and the lovely sweet chilli and sweet soy-laced plant-based chicken strips which are causing all of the buzz around this dish.
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Ingredients
½
red onion
1
pear
1
avocado
1 packet
plant-based chicken strips
(Contains Gluten, Soy, Wheat;)
1 packet
sweet chilli sauce
1 bag
mixed salad leaves
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
plant-based aioli
1 packet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 sachet
sweet soy seasoning
(Contains Gluten, Sesame, Soy, Wheat;)
Not included in your delivery
olive oil
¼ cup
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Instructions
• Thinly slice red 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.
• Thinly slice pear into wedges. • Slice avocado in half, scoop out flesh and thinly slice.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook plant-based chicken strips, tossing, until browned, 4-5 minutes.
• Add sweet soy seasoning to the pan and cook until fragrant, 1 minute. • Remove pan from heat, then add sweet chilli sauce and a splash of water, tossing to coat.
• Meanwhile, in a medium bowl, combine pear, avocado, mixed salad leaves, a splash of pickling liquid and a drizzle of olive oil. Season. • Microwave mini flourtortillas on a plate in 10 second bursts until warmed through.
• Drain pickled onion. • Spread each tortilla with plant-based aioli. • Top with salad, Korean-style chick'n and pickled onion. • Sprinkle over sesame seeds to serve. Enjoy!