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 and carrot and the chicken is exploding with our Mexican Fiesta spices. To cool off, drizzle over some creamy mayo! *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Olive oil
Carrot
1
Sweetcorn
1 tin
Spring onion
1 sprig
Diced Chicken
1 packet
Mexican Fiesta spice blend
1 sachet
Honey
1 tsp
Shredded Cabbage Mix
1 packet
Mayonnaise
1 packet
White wine vinegar
drizzle
Mini Flour Tortillas
6
• Grate the carrot. Drain the sweetcorn. Thinly slice spring onion. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. In a medium bowl, combine diced chicken, 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. Cook diced chicken and sweetcorn, tossing, until golden and cooked through, 5-6 minutes. • Remove pan from heat, add the honey and toss diced chicken to combine. 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 second 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!
2670
kJ
Energy (kJ)
25.6
g
Fat
6.7
g
of which saturates
54.4
g
Carbohydrate
14
g
of which sugars
10.6
g
Dietary Fibre
43.1
g
Protein
1339
mg
Sodium
