Vegan chicken tacos with coleslaw and bedda Greek Style
- Prep Time20 min
- Cook Time3 min
- Total Time23 min
INGREDIENTS
For 6 tacos
- 400 g Planted Chicken
- 150 g red cabbage, thinly sliced
- 2 carrots, finely sliced
- 125 g bedda Garlic Aioli
- 50 g bedda Greek Style crumbled
- 1/2 red bell pepper, cut into fine strips
- 1 chili, chopped
- 6 corn tortillas
- 2 TABLESPOONS OIL
- 1 tbsp peanut butter
- 1 tbsp lime juice
- 2 garlic cloves, chopped
- 2 tbsp. peanuts, chopped
- fresh coriander
- chili slices
- lime wedges
- spices salt, pepper
INSTRUCTIONS
1
Heat the oil in a frying pan. Add in the vegan Planted Chicken when the oil is hot and fry for 3-5 minutes until browned and crispy.
2
Meanwhile, mix the red cabbage, carrots, bell pepper, green onions and chili in a salad bowl.
3
In a separate bowl, mix bedda Garlic Aioli, peanut butter, lime juice and garlic. Season with salt and pepper.
4
Pour the dressing over the salad and mix well.
5
Warm the tortillas in a pan or in the oven.
6
Divide the vegan Planted Chicken among the tortillas and top with the coleslaw. Garnish with chopped peanuts, bedda Greek Style, fresh cilantro and chili slices. Serve with the remaining coleslaw and lime wedges.
