Speedy Mexican Fiesta Chicken & Avo Tacos
with Corn & Slaw
- Wheat
- Gluten
- Milk
- Eggs
Sit back and watch the fireworks display of flavour burst through these chicken tacos. They’re packed with colourful veggies like corn and slaw and the chicken is exploding with our Mexican Fiesta spices. To cool off, drizzle over some creamy sour cream!
Ingredients
1 tin
Sweetcorn
320 g
Chicken Breast
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 sachet
Mexican Fiesta Spice Blend
1
Sour Cream
(Contains: Milk; )
1 sachet
Coriander
1 packet
Shredded Cabbage Mix
1
Lime
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1
Cucumber
Not included in your delivery
2 tbs
Mayonnaise
(Contains: Eggs; )
1 drizzle
olive oil
1 tsp
honey
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Grate carrot. Drain sweetcorn. Thinly slice spring onion. • Cut chicken breast steak into 1cm strips. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. In a medium bowl, combine chicken strips, Mexican Fiesta spice blend and a drizzle of olive oil. Set aside.
• Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken and sweetcorn, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove pan from heat, add the honey and toss to coat. TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Meanwhile, combine shredded cabbage mix, carrot and a drizzle of white wine vinegar and olive oil in a second large bowl. Season to taste and toss to combine. • Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
• Top each tortilla with slaw and Mexican chicken and corn. • Drizzle over mayonnaise and garnish with spring onion to serve. Enjoy!
