Tenders in Tortillas with Celeriac Slaw

Cooking Time:  20 minutes | Servings: 2

Ingredients You'll Need:
  • 1 Pack of Zoglo's Incredible™ Pub Style Tenders
  • 1 Small Celeriac / Celery Root (approximately 350 grams)
  • 1 Small Carrot
  • 1 Small Garlic Clove
  • 2 Tablespoons of Red Onion (finely chopped)
  • 1 Tablespoon of Fresh Parsley (finely chopped)
  • ¼ Cup of Mayonnaise
  • 1 Tablespoon of Dijon Mustard
  • 1 Tablespoon of Apple Cider Vinegar
  • ½ Teaspoon of Anise Seed
  • 1 Pack of Small Corn Tortillas
  • Salt (to taste)
  • Freshly Ground Black Pepper (to taste)
  • 1 lemon (cut into wedges) [optional]
  • Fresh Red Chilli Peppers (finely sliced) [optional]
  • Parsley [optional]
incredible plant based tenders


Step 1:  Preheat oven to 400 degrees

Step 2:  Place the Zoglo's Incredible™ Pub Style Tenders on a baking tray and cook in centre of oven for 10-12 minutes

Step 3:  Wrap corn tortillas with foil and warm in oven as per package directions

Step 4:  Meanwhile, make the slaw. Peel the celeriac / celery root 

Step 5:  Use a box grater to coarsely grate the the celeriac / celery root and the carrot. Then finely grate the garlic

Step 6:  Add the chopped red onion, chopped parsley, mayonnaise, dijon mustard, apple cider vinegar, anise seed and season with salt and pepper. Mix well

Step 7:  To assemble, spoon the slaw onto the tortilla and top with Zoglo's Incredible™ Pub Style Tenders


Pro-Tip:  Garnish with parsley, chilli pepper and a squeeze of a lemon wedge for a Chef Pino finish! 💪 


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