with Garlic Aioli & Coleslaw
Few things look as colourful as these tacos — with Mexican chicken inside no less! The real star of this dish is the creamy lemon coleslaw. There’s crunch and a zesty hint of lemon amidst the expected tang of garlic aioli we all know and love, and all of that means you’re in for a burst of flavour. *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Allergens
Utensils
Tags
Chicken breast
1 packet
Olive oil
Water
1 drizzle
Baby spinach leaves
1 bag
Lemon
0.5
Slaw Mix
1 packet
Garlic aioli
1 packet
Mini Flour Tortillas
6
Spring onion
1 bunch
Mexican Fiesta spice blend
1 sachet
• SPICY! The spice blend is hot, use less if you're sensitive to heat. • Slice chicken breast into 2cm strips. • In a medium bowl, combine Mexican Fiesta spice blend and a good drizzle of olive oil. Add chicken strips and toss to coat. Set aside. • Roughly chop baby spinach leaves. Slice lemon into wedges.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken, turning, until cooked through, 5-6 minutes.
• While the chicken is cooking, microwave mini flour tortillas on a plate for 10 second bursts, until warmed through. • In a second medium bowl, combine 1/2 the garlic aioli and a drizzle of water. Add the slaw mix, baby spinach, a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper and toss to coat.
• Thinly slice spring onion. • Spread remaining garlic aioli on each tortilla. Top each tortilla with coleslaw and fiesta chicken strips. • Garnish with spring onion. Serve with any remaining slaw and lemon wedges. Enjoy!
3147
kJ
Energy (kJ)
46.4
g
Fat
8.5
g
of which saturates
46
g
Carbohydrate
8.7
g
of which sugars
42.1
g
Protein
1654
mg
Sodium
