Quick All-American Double Chicken & Slaw Tacos
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Quick All-American Double Chicken & Slaw Tacos

Quick All-American Double Chicken & Slaw Tacos

with Smashed Avocado & Smokey Aioli

Time for another tantalizing taco-tastic meal! This version isn’t the most authentic, but it’s definitely delicious, with All American-spiced chicken, fresh slaw and smokey aioli wrapped in a warm tortilla. Give this handheld delight a try!

Allergens:
Gluten(Wheat)
•Egg
•Soy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time20 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

baby leaves

1

avocado

2 packet

chicken breast

1 sachet

All-American Spice Blend

1 packet

Shredded Cabbage Mix

6

Mini Flour Tortillas

(Contains Gluten(Wheat); )

1 packet

Smokey Aioli

(Contains Egg, Soy; )

1 packet

coriander

Not included in your delivery

olive oil

1 tsp

honey

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)3746 kJ
Calories895 kcal
Fat37.8 g
of which saturates8.6 g
Carbohydrate47.4 g
of which sugars10.8 g
Dietary Fibre10.2 g
Protein88.6 g
Sodium1519 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

Instructions

1
1

• Roughly chop baby spinach leaves. Slice avocado in half and scoop out flesh. • In a medium bowl, mash avocado until smooth. Season to taste.

2
2

• Cut chicken breast into 2cm chunks. • In a large bowl combine All-American spice blend and a drizzle of olive oil. Add chicken, toss to coat. • In large frying pan, heat drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, add honey and toss to coat.

3
3

• Meanwhile, in a medium bowl combine shredded cabbage mix, spinach, a drizzle of vinegar and olive oil. Season to taste. • Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.

4
4

• Bring everything to the table to serve. • Top tortillas with some smashed avocado, slaw, All-American chicken and smokey aioli. • Tear over coriander to serve. Enjoy!