serves
4
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Sing for Your Supper
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- vegetable oil, for drizzling
- 500 g plant-based chicken pieces (see Note)
- 1 tsp smoked paprika
- 2 tsp onion powder
- 2 tsp garlic powder
- salt and black pepper
- 1 ⅓ cups rehydrated tapioca flour
- 2 tbsp toum (garlic dip)
- ⅓ cup grated tasty cheese
- 1 avocado, sliced
- 1 lemon, juiced
- Kewpie mayo, for drizzling
- 1 long red chilli, thinly sliced
- ½ cup flat-leaf parsley sprigs
Instructions
1. Heat a large frying pan with a drizzle of oil and add the plant-based chicken pieces with the paprika, onion and garlic powder and a generous pinch of salt and pepper and toss well to combine. Cover and cook until lightly charred, then remove from the heat and set aside.
2. Heat a small dry frying pan over low heat, and evenly spread over 4 tbsp rehydrated tapioca flour on the base of the pan. Allow the mixture to sit for 1-2 minutes, or until it melts and forms into a taco. Do not flip.
3. Transfer the taco to a serving plate and repeat until you have 4 tacos. Divide the seasoned plant-based chicken, toum, cheese, avocado, lemon juice, a drizzle of kewpie mayonnaise, chilli and parsley between the tacos and serve.
Note
This recipe uses the brand Sayur plant-based ‘shredded chicken’.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Sing for Your Supper
