No Chop Double Louisiana Chicken & Corn Tacos
with Smokey Aioli Slaw & Coriander
- Wheat
- Gluten
- Eggs
- Soy
Taco night means a party for your tastebuds, so let’s celebrate with the best chicken, spiced Louisiana chicken. Get the party started with popping corn and slaw, then wind things down by adding a drizzle of creamy smokey aioli. This is going to be a taco night you won’t forget.
Ingredients
640 g
Chicken Breast Strips
1 tin
Sweetcorn
1 sachet
Coriander
6
Mini Flour Tortillas
(Contains: Wheat, Gluten)
1 sachet
Louisiana Spice Blend
1 packet
Shredded Cabbage Mix
1
Julienned Carrot
1 packet
Smokey Aioli
(Contains: Eggs, Soy)
Not included in your delivery
1 drizzle
olive oil
Nutrition
You will need
Cooking Steps
• Drain the sweetcorn. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a large bowl, combine Louisiana spice blend and a drizzle of olive oil. Add chicken breast strips and turn to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken strips and corn until browned and cooked through, 3-4 minutes each side. TIP: Chicken is cooked through when it is no longer pink inside. TIP: Cook in batches if your pan is getting crowded.
• Meanwhile, combine julienned carrot and shredded cabbage mix in a large bowl, along with half the smokey aioli and a drizzle of olive oil. Season with salt and pepper. • Microwave mini flourtortillas on a plate in 10 second bursts until warmed through.
• Bring everything to the table to serve. • Build your tacos by topping tortillas with creamy slaw and Louisiana chicken strips and corn. Drizzle over remaining smokey aioli and tear over herbs (see ingredients) to serve. Enjoy!
