Plant-Based Mexican Chick'n Tacos
with Avocado & Smokey Aioli Slaw
Plant-based chicken strips are all the rage so pile them up high in this taco dinner delight, packed full of Mexican flavours that deserve some recognition. Thank you Mexican Fiesta spice blend!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 tin
sweetcorn
1 bunch
spring onion
1
carrot
1
avocado
1 packet
plant-based chicken strips
(Contains Gluten, Soy, Wheat;)
1 sachet
Mexican Fiesta spice blend
1 bag
shredded cabbage mix
1 packet
Plant-Based Smokey Aioli
(Contains Soy;)
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
Not included in your delivery
olive oil
¼ cup
water
Nutritional Values
Utensils
Cooking Steps
• Drain sweetcorn. Heat a large frying pan over high heat. • Cook corn, until lightly browned, 4-5 minutes. Transfer to a medium bowl. • Meanwhile, thinly slice spring onion. • Grate carrot. • Slice avocado in half, scoop out flesh and thinly slice
TIP: Cover the pan with a lid if the kernels are 'popping' out.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook plant-based chicken strips, tossing, until browned, 4-5 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. In the last minute of cook time, sprinkle over Mexican Fiesta spice blend and add the water, tossing to coat.
• Meanwhile, to the charred corn, add carrot, avocado, shredded cabbage mix, plant-based smokey aioli and a drizzle of olive oil. • Toss to coat and season to taste.
• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • Fill tortillas with plant-based smokey aioli slaw and plant-based Mexican chick'n. • Sprinkle over spring onion to serve. Enjoy!