Express BBQ Chicken & Avo Tacos
with Cheddar Cheese & Smokey Aioli
- Milk
- Wheat
- Gluten
- Eggs
- Soy
- Sesame
- Fish
- Eggs
- Soy
- Milk
- May contain traces of allergens
It’s a good day when you’re having tacos for dinner. Let’s pack these tortillas with as much All-American spiced chicken as possible, topped with crunchy lettuce and creamy avocado. Don’t forget the Cheddar cheese for the perfect finishing touch!
Ingredients
1
Avocado
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
320 g
Chicken Breast
1
Capsicum
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
BBQ Sauce
(Contains: Sesame, Fish, Eggs, Soy, Milk, May contain traces of allergens; )
1 sachet
All-American Spice Blend
1 packet
Garlic Paste
1 sachet
Coriander
1 tin
Sweetcorn
1
Cos Lettuce
1 packet
Smokey Aioli
(Contains: Eggs, Soy; )
Nutrition Values
Utensils
Cooking Steps
• Thinly slice capsicum.
• Roughly shred cos lettuce.
• Slice avocado in half, scoop out flesh and thinly slice.
• Drain sweetcorn.
• In a medium bowl, combine cos lettuce and a drizzle of vinegar and olive oil. Season to taste with salt and pepper.
Little cooks: Lend a hand by tossing the lettuce!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook All-American spice blend and garlic until fragrant, 1 minute. • Add capsicum and chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add BBQ sauce and splash of water and simmer until slightly thickened, 1-2 minutes. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.
TIP: Chicken is cooked through when it is no longer pink in the middle.
• Spread smokey aioli over each tortilla, then top with lettuce, avocado and chicken.
• Sprinkle with shredded Cheddar cheese and tear over coriander to serve. Enjoy!
Little cooks: Take the lead and help build the tacos!
