Easy Caribbean Chicken Tacos

Name: Easy Caribbean Chicken Tacos with Tomato-Corn Salsa & Garlic Aioli
Total time: 30 min
Yield: 2
Cuisine: Creole/Cajun
Ingredients: 1 tin Sweetcorn; 1 sachet Coriander; 320 g Chicken Breast; 6 Mini Flour Tortillas; 1 packet Mixed Salad Leaves; 1 Carrot; 1 packet Garlic Aioli; 1 sachet Mild Caribbean Jerk Seasoning; 1 packet Snacking Tomatoes; 1 tsp white wine vinegar; 1 drizzle olive oil

with Tomato-Corn Salsa & Garlic Aioli

4.5(229)

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

Calories

597 kcal

Protein

45.2g protein

Total

30 minutes

Difficulty

Easy

Allergens:

Wheat
Gluten
Eggs
Soy

You told us you loved Caribbean jerk chicken, and we listened! we're giving it a spin in tasty tacos with a tangy tomato and corn salsa and crunchy salad to bring the meal together. *This recipe is under 650kcal per serving.*

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

Ingredients

Serving amount

1 tin

Sweetcorn

1 sachet

Coriander

320 g

Chicken Breast

Mini Flour Tortillas

(Contains: Wheat, Gluten; )

1 packet

Mixed Salad Leaves

Carrot

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

1 sachet

Mild Caribbean Jerk Seasoning

1 packet

Snacking Tomatoes

Not included in your delivery

1 tsp

white wine vinegar

1 drizzle

olive oil

Nutrition Values

Calories597 kcal

Energy (kJ)2500 kJ

Fat20.9 g

of which saturates5.4 g

Carbohydrate52.5 g

of which sugars12.6 g

Dietary Fibre10.7 g

Protein45.2 g

Sodium1430 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

•Large Frying Pan

Cooking Steps

• Slice kernels off the corn cob. Cut chicken drumstick fillet into 2cm chunks. • In a medium bowl, combine mild Caribbean jerk seasoning, a pinch of salt and a drizzle of olive oil. Add chicken, toss to coat and set aside.

Little cooks: Kids can help flavour the chicken! Make sure to wash your hands afterwards.

• Heat a large frying pan over high heat. Cook corn until lightly browned, 4-5 minutes. Transfer to a large bowl. • Meanwhile, grate carrot. Halve cherry tomatoes. Roughly chop coriander (see ingredients). • Add coriander and tomato to the charred corn. Drizzle with olive oil and season with salt and pepper.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken, tossing, until browned and cooked through, 5-6 minutes. • Meanwhile, microwave mini flourtortillas on a plate in 10 second bursts, until warmed through.

Little cooks: Help warm the tortillas with oven gloves and under adult supervision. Be careful, the plate can get hot!

• In a second medium bowl, combine mixed salad leaves, carrot and a drizzle of white wine vinegar and olive oil. Season to taste. • Top tortillas with carrot salad, Caribbean jerk chicken and tomato-corn salsa • Drizzle over garlic aioli to serve. Enjoy!

Little cooks: Take the lead and help build the tacos!