with Creamy Slaw & Coriander
Taco night means a party for your tastebuds, so let’s celebrate with the best chicken, spiced Louisiana chicken. Get the party started with popping corn and slaw, then wind things down by adding a drizzle of creamy mayo. This is going to be a taco night you won’t forget. Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!
Allergens
Utensils
Tags
Olive oil
Sweetcorn
1 tin
Louisiana spice blend
1 sachet
Chicken breast strips
1 packet
Shredded Cabbage Mix
1 bag
Mayonnaise
1 packet
Mini Flour Tortillas
6
Coriander
0.5 bag
• Drain the sweetcorn. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a medium bowl, combine Louisiana spice blend and a drizzle of olive oil. Add chicken breast strips and turn to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken strips and corn until browned and cooked through, 3-4 minutes each side. TIP: Chicken is cooked through when it is no longer pink inside.
• Meanwhile, combine slaw mix in a large bowl, along with half the mayonnaise and a drizzle of olive oil. Season with salt and pepper. • Microwave mini flourtortillas on a plate in 10 second bursts until warmed through.
• Bring everything to the table to serve. • Build your tacos by topping tortillas with creamy slaw and Louisiana chicken strips and corn. Drizzle over remaining mayonnaise and tear over herbs (see ingredients) to serve. Enjoy!
3335
kJ
Energy (kJ)
41.1
g
Fat
9.9
g
of which saturates
54
g
Carbohydrate
12.6
g
of which sugars
45.8
g
Protein
1970
mg
Sodium
