Chicken, Cauliflower & Smashed Avocado Tacos

Name: Chicken, Cauliflower & Smashed Avocado Tacos with Capsicum Relish & Coriander
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Red Onion; 1 Cos Lettuce; 1 Avocado; 1 sachet Coriander; 320 g Chicken Breast; 6 Mini Flour Tortillas; 1 sachet Mexican Fiesta Spice Blend; 1 packet Garlic Aioli; 1 Cauliflower; 1 packet Chargrilled Capsicum Relish; 1 Fresh Chilli; 1 drizzle olive oil; 1 tsp honey

with Capsicum Relish & Coriander

Get up to $175 off + Free Extras for 8 weeks

Calories

821 kcal

Protein

50.9g protein

Total

30 minutes

Difficulty

Easy

Calorie Smart

Spicy

Allergens:

Wheat
Gluten
Eggs
Soy
Sulphites

This week's special ingredient is Avocado - creamy, dreamy and packed with goodness! Give your avocado a gentle squeeze - ripe avocados yield slightly but aren’t mushy! If yours is firm, let it ripen on the bench (not the fridge!) until it’s just right, then add it to the base of these veggie-packed tacos!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Red Onion

Cos Lettuce

Avocado

1 sachet

Coriander

320 g

Chicken Breast

Mini Flour Tortillas

(Contains: Wheat, Gluten; )

1 sachet

Mexican Fiesta Spice Blend

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

Cauliflower

1 packet

Chargrilled Capsicum Relish

(Contains: Sulphites; )

Fresh Chilli

Not included in your delivery

1 drizzle

olive oil

1 tsp

honey

Nutrition Values

Calories821 kcal

Energy (kJ)3440 kJ

Fat40.2 g

of which saturates8.2 g

Carbohydrate59.7 g

of which sugars19 g

Dietary Fibre15.1 g

Protein50.9 g

Sodium1500 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

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 220ºC/200ºC fan-forced. Chop cauliflower (including stalk!) into small florets. Cut brown onion (see ingredients) into wedges.
• Place veggies on a lined oven tray. Sprinkle over Mexican Fiesta spice blend, drizzle with olive oil, season with salt and toss to coat.
• Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.

• Meanwhile, finely shred cos lettuce. Thinly slice fresh chilli (if using). Slice avocado in half and scoop out flesh. In a medium bowl, mash avocado until smooth. Season to taste.
• In a large bowl, combine cos lettuce, garlic aioli and a drizzle of olive oil. Season to taste.
• Cut chicken breast into 2cm chunks.
• 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. Transfer to a plate.

• When the cauliflower is done, remove tray from oven and drizzle over the honey. Toss to combine.
• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.

• Bring everything to the table.
• Build your own tacos by topping with some smashed avocado, cos lettuce, chicken and Mexican cauliflower.
• Dollop with chargrilled capsicum relish, sprinkle with chilli and tear over
coriander to serve. Enjoy!