with Garlic Aioli & Zesty Slaw
Few things look as colourful as these tacos — with Tex-Mex 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. *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Olive oil
Chicken breast
1 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
• 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 plate in 10 second bursts, until warmed through. • In a second medium bowl, combine half the garlic aioli and a drizzle 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. 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!
2602
kJ
Energy (kJ)
621
kcal
Calories
29.5
g
Fat
6.6
g
of which saturates
47.1
g
Carbohydrate
8.3
g
of which sugars
9.6
g
Dietary Fibre
48.9
g
Protein
1377
mg
Sodium
