Spicy Sweet Falafel and Chicken Breast Tacos
with Sesame Slaw
Sweet, saucy and sticky, with just a hint of spice, these Asian-inspired sauced falafel and chicken breast tacos are incredibly flavourful. Topped with a creamy sesame and cucumber slaw, you might want to keep this one on high rotation!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
150 g
Falafel
(May contain Sesame)
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)
1 tbsp
Sesame Oil
(Contains Sesame)
2 tbsp
Gochujang
(Contains Soy, Wheat May contain Milk, Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish)
4 tbsp
Honey-Garlic Sauce
(Contains Soy May contain Crustaceans, Egg, Sesame, Milk, Wheat, Sulphites, Mustard, Fish, Tree nuts)
1 tbsp
Black Sesame Seeds
(Contains Sesame)
170 g
Coleslaw Cabbage Mix
1 unit(s)
Mini Cucumber
2 unit(s)
Green Onion
1 tbsp
Soy Sauce
(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)
1 tbsp
Seasoned Rice Vinegar
(Contains Sulphites)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
2 unit(s)
Chicken Breasts
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
- Heat a large non-stick pan over medium-high heat. When hot, add sesame seeds to the dry pan. Toast, stirring often, until fragrant, 2-4 min. (TIP: Keep your eye on them so they don't burn.) Transfer to a plate.
- Meanwhile, thinly slice green onions.
- Cut cucumbers into 1/4-inch half-moons.
- Add mayo, rice wine vinegar, 1/4 tsp (1/2 tsp) sugar, half the soy sauce and half the sesame oil to a medium bowl. Whisk to combine.
- Add coleslaw mix and cucumbers. Season with salt and pepper, to taste.
- Stir to combine.
- Pat chicken dry with paper towels. Season with salt and pepper. Heat same pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.** [Use the same pan to cook falafel in step 4.]
- Meanwhile, add Honey-Garlic Sauce, remaining soy, remaining sesame oil and Gochujang to another medium bowl. Whisk to combine.
- Add 1 tbsp oil to the same pan, then falafel. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl if needed, using 1 tbsp oil per batch.)
- Lightly smash falafel into smaller pieces, then pan-fry, tossing occasionally, until golden-brown, 4-8 min per side.
- Remove from heat, add spicy sweet glaze, then toss to coat.
- Wrap tortillas in paper towels.
- Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas.)
- Divide tortillas between plates.
-
Thinly slice chicken and divide between tortillas.
- Top with saucy falafel, then coleslaw.
- Sprinkle green onions and any remaining sesame seeds.
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat same pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.** [Use the same pan to cook falafel in step 4.]
Thinly slice chicken. Top tortillas with chicken.