Easy As Asian Chicken & Radish Tacos
with Creamy Slaw & Coriander
- Wheat
- Gluten
- Eggs
- Soy
- Sesame
- Gluten
- May contain traces of allergens
Tacos inspired by Asian cooking are coming together to make an unbeatable fusion of flavours. We've packed tortillas with oyster sauce-glazed diced chicken and added a colourful slaw with radish for a bit of peppery crunch. It’s the ultimate combination!
Ingredients
300 g
Diced Chicken
6
Mini Flour Tortillas
(Contains: Wheat, Gluten)
1 packet
Garlic Aioli
(Contains: Eggs, Soy)
1 packet
Teriyaki Sauce
(Contains: Sesame, Soy)
1 sachet
Coriander
1 packet
Shredded Cabbage Mix
1 packet
Crispy Shallots
1
Lime
1
Julienned Carrot
1
Radish
Not included in your delivery
1 drizzle
olive oil
1 tbs
brown sugar
1 tbs
soy sauce
(Contains: Soy May be present: Gluten)
2 tsp
sesame oil
(Contains: Sesame)
1 drizzle
vinegar (white wine or rice wine)
Nutrition
You will need
Cooking Steps
• Thinly slice radish. Slice lime into wedges. • In a small bowl, combine oyster sauce, the brown sugar and soy sauce. Little cooks: Take charge by combining the sauce!
• In a medium bowl, combine shredded cabbage mix, julienned carrot, garlic aioli, the sesame oil (if using) and a squeeze of lime juice. Season to taste.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Return all chicken to the pan, then add the oyster sauce mixture and toss until chicken is coated, 1-2 minutes. Remove from heat. • Microwave mini flourtortillas on a plate in 10 second bursts, or until warmed through. TIP: Chicken is cooked through when it is no longer pink in the middle.
• Bring everything to the table to serve. • Fill tortillas with some creamy slaw, radish and soy-glazed chicken. Tear over coriander, garnish with crispy shallots and serve with any remaining lime wedges. Enjoy! Little cooks: Kids can help assemble the tacos!
