• Cut chicken breast into 2cm strips. 
• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! 
In a medium 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.

• While the chicken is cooking, microwave mini flourtortillas on a 
microwave-safe plate in 10 second bursts, until warmed through. 
• In a second medium bowl, combine half the garlic aioli and a splash of water. 
• Add slaw mix, baby leaves, a squeeze of lime juice and a drizzle of olive oil. Season with salt and pepper and toss to coat. 
• In a small bowl, combine sour cream and a splash of water. 

Little cooks: Take the lead and help combine the slaw. 

• 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!

Little cooks: Kids can help build the tacos!