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 coleslaw. There’s crunch and a zesty hint 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.
Allergens
Utensils
Tags
Olive oil
Chicken breast
2 packet
Tex-Mex spice blend
1 sachet
Lime
0.5
Mini Flour Tortillas
6
Garlic aioli
1 packet
Water
drizzle
Slaw Mix
1 packet
Baby Leaves
1 packet
Spring onion
1 sprig
• SPICY! The spice blend is hot, use less if you're sensitive to heat. • Slice chicken breast into 2cm strips. • In a large bowl, combine Tex-Mex spice blend and a good drizzle of olive oil. Add chicken strips and toss to coat. Set aside. • Slice lime 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. TIP: Chicken is cooked through when it's no longer pink inside.
• While the chicken is cooking, microwave mini flour tortillas on a plate in 10 second bursts, until warmed through. • In a second medium bowl, combine half the garlic aioli and a drizzle of water. Add the slaw mix, baby leaves, a squeeze of lime 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 slaw and Tex-Mex chicken strips. • Garnish with spring onion. Serve with any remaining slaw and lime wedges. Enjoy!
3353
kJ
Energy (kJ)
31
g
Fat
7.3
g
of which saturates
45.7
g
Carbohydrate
8.1
g
of which sugars
8.7
g
Dietary Fibre
87.1
g
Protein
1394
mg
Sodium
