Easy Caribbean Chicken Tacos
with Cucumber Salsa & Mango Mayo- Gluten(Wheat)
- Soy
You told us you loved Jamaican jerk chicken and we listened! We're giving it a spin in tasty tacos with rainbow salsa and crunchy salad leaves to bring the meal together. *This recipe is under 650kcal per serving.*
Ingredients
1 packet
chicken breast
¼
onion
1
carrot
1 bag
coriander
1
cucumber
1 bag
salad leaves
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 packet
Mango Mayonnaise
(Contains: Soy; )
1 sachet
Mild Caribbean Jerk Seasoning
Not included in your delivery
olive oil
¼ tsp
salt
1 tsp
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Cut chicken breast into 2cm chunks. In a medium bowl, combine mild Caribbean jerk seasoning, the salt and a drizzle of olive oil. Add chicken and toss to coat. Set aside. • Finely chop red onion (see ingredients). Grate carrot. Roughly chop coriander and cucumber.
• In a medium bowl, add carrot, onion, coriander and cucumber. Add a drizzle of olive oil and the white wine vinegar. Season with salt and pepper, then toss to combine and set aside.
TIP: Add less raw onion if you're not a fan!
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook chicken, tossing, until browned and cooked through, 3-4 minutes each side. • Meanwhile, microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.
• Top tortillas with some mixed salad leaves, Caribbean chicken and cucumber salsa. • Dollop with mango mayonnaise to serve.
