Speedy Plant-Based 'Chicken' and Slaw Tacos

Nutrition per serve

Ingredients

• 1pcs red onion
• 200g cabbage
• 1bunch mint
• 2clov garlic
• 6pcs flour tortillas
• 200g plant-based chicken-style strips
• 5g Caribbean seasoning
• 30ml white wine vinegar
• 3ml sugar
• 30ml olive oil
• 23ml mayonnaise

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced, for the tortillas (see Make it yours). Thinly slice the onion. Thinly slice the cabbage with a sharp knife or mandoline. Finely chop the mint leaves, discarding the stems. Crush or finely chop the garlic.
2. Step 2 — Pickle onion
   Put 2 tbs white wine vinegar and ½ tsp sugar in a large bowl, season with salt and pepper and whisk to combine. Add the onion, toss well to combine, then set aside to pickle.
3. Step 3 — Warm tortillas
   Enclose the tortillas in foil. Put in the oven for 8 mins or until softened and warmed through.  
4. Step 4 — Cook chicken-style strips
   Meanwhile, put the chicken-style strips, Caribbean seasoning and garlic in a bowl and turn to coat. Heat 1 tbs olive oil in a medium frypan over medium-high heat. Cook the chicken-style strips, stirring occasionally, for 5 mins or until browned and warmed through. Remove the chicken-style strips from the pan.
5. Step 5 — Serve up
   Add the cabbage, mint and 1 tbs olive oil to the pickled onion and toss well to combine. Spread the tortillas with 1½ tbs mayonnaise, then top with the slaw and chicken-style strips. Divide the tacos among plates and enjoy!
6. Step 6 — Make it yours
   Don't want to turn on the oven? Put the tortillas on a plate, slightly overlapping, and microwave for 30 secs or until warmed through.

Allergens

Sulfit, Eier, Gluten, Wheat, Sojabohnen