Fusion Chicken Tacos with Kimchi Wedges
with avocado, rainbow sesame slaw & cheddar
Kimchi sauce is a spicy, tangy sauce inspired by Korean kimchi, made with fermented chili, garlic, and ginger. It adds bold and zesty flavour to stir-fries, marinades, and dips.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
100 g
Pulled chicken
5 milliliters
Sesame oil
(Contains Sesame)
5 g
Fresh coriander
(May be present Celery)
½ piece
Avocado
3 piece
Mini tortillas
(Contains Wheat May be present Soy, Mustard)
½ piece
Lime
200 g
Potatoes
½ bunch
Scallions
20 g
Kimchi sauce
100 g
Rainbow slaw mix
½ piece
Garlic
25 g
Grated cheddar
(Contains Milk)
Not included in your delivery
1 teaspoon
Sugar
1 tablespoon
Sunflower oil
1 tablespoon
White wine vinegar
2 tablespoon
[Plant-based] mayonnaise
30 milliliters
Water
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Wash or peel the potatoes and cut into wedges, then transfer to a parchment-lined baking sheet. Drizzle with half of the sunflower oil and season with salt and pepper, then toss well to coat. Bake in the oven for 30 - 35 minutes.
In a salad bowl, combine the slaw mix with the sesame oil, white wine vinegar and sugar. Finely chop the coriander and add half to the slaw. Season to taste with salt and pepper, then toss well to combine and set aside.
Did you know... compared to other vegetables, red cabbage is very high in calcium, fibre and vitamin C.
Halve and pit the avocado, then remove the skin and slice the flesh. Zest and juice half of the lime. In a small bowl, combine the mayonnaise with (per person) 1 tsp lime juice and 0.5 tsp lime zest. Cut the rest of the lime into wedges.
Crush or mince the garlic and chop the scallions. Set aside the scallion greens to use later as garnish. Take the pulled chicken out of the packaging and separate into smaller pieces. Heat the rest of the sunflower oil in a frying pan and fry the white part of the scallions for 1 - 2 minutes. Add the pulled chicken, the garlic and the water (see pantry for amount). Fry for 4 - 6 minutes over medium-high heat.
Wrap the tortillas in aluminium foil and heat in the oven for 3 - 4 minutes. Take the wedges out of the oven and transfer to a serving dish. In a small bowl, combine the kimchi sauce* with half of the lime mayo and season to taste with salt and pepper. Drizzle the wedges with the kimchi mayo and garnish with the reserved scallion greens.
*Take care, this ingredient is spicy! Use as preferred.
Serve the tortillas on the table. Serve the coriander, the rest of the lime mayo, the pulled chicken, the avocado, the cheddar, the slaw and the lime wedges all in separate dishes. Allow everyone to assemble their own tacos. Serve the kimchi potato wedges alongside.