with Slaw & Spring Onion
Sit back and watch the fireworks display of flavour burst through these chicken tacos. They’re packed with colourful veggies like corn, carrot and garnished with spring onion and the chicken is exploding with our Mexican Fiesta spices. To cool off, drizzle over some creamy mayo.
Allergens
Utensils
Tags
Olive oil
Carrot
1
Sweetcorn
1 tin
Spring onion
1 sprig
Chicken breast
1 packet
Honey
1 tsp
Shredded Cabbage Mix
1 bag
Mayonnaise
1 packet
White wine vinegar
drizzle
Mini Flour Tortillas
6
Mexican Fiesta spice blend
1 sachet
• Grate the carrot. Drain the sweetcorn. Thinly slice spring onion. • Cut chicken breast into 1cm strips. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. In a medium bowl, combine chicken strips, Mexican Fiesta spice blend and a drizzle of olive oil. Set aside.
• Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken and corn, tossing occasionally, until browned and cooked through, 3-5 minutes. • Remove pan from heat, add the honey and toss to coat. TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Meanwhile, combine shredded cabbage mix, carrot and a drizzle of white wine vinegar and olive oil in a large bowl. Season to taste and toss to combine. • Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
• Top each tortilla with slaw and Mexican chicken and corn. • Drizzle over mayonnaise and garnish with spring onion to serve. Enjoy!
2801
kJ
Energy (kJ)
29.2
g
Fat
7.8
g
of which saturates
53.9
g
Carbohydrate
12.9
g
of which sugars
44.5
g
Protein
1482
mg
Sodium
with Charred Pineapple Slaw & Crushed Peanuts
