Easy Popcorn Chicken & Mashed Avo Tacos
with Creamy Slaw
- Eggs
- Soy
- Wheat
- Gluten
- Wheat
- May contain traces of allergens
Bites of seasoned tasty chicken are filling up these tacos to ensure taco night is as easy to cook as it is to eat. Add a slaw tossed through dill & parsley mayo and some generous dollops of mashed avocado and you’re good to go. It’s fun and scrumptious!
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy)
6
Mini Flour Tortillas
(Contains: Wheat, Gluten)
320 g
Chicken Thigh
1 sachet
Classic Roast Seasoning
1
Julienned Carrot
1 packet
Shredded Cabbage Mix
1 packet
Cornflour
1
Avocado
Not included in your delivery
1 drizzle
olive oil
1 tbs
plain flour
(Contains: Gluten May be present: Wheat)
1 drizzle
white wine vinegar
Nutrition
Utensils
Cooking Steps
• Cut chicken thigh into 2cm chunks. • In a medium bowl, combine chicken, classic roast seasoning, a pinch of salt and a drizzle of olive oil. • Add cornflour (see ingredients) and the plain flour to the bowl of chicken and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook chicken, tossing, until browned and cooked through, 5-6 minutes. Transfer to a paper towel-lined plate.
TIP: Chicken is cooked through when it's no longer pink inside.
• While the chicken is cooking, microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • In a second medium bowl, combine shredded cabbage mix, julienned carrot, dill & parsley mayonnaise and a drizzle of white wine vinegar. Season to taste. Little cooks: Help warm the tortillas with oven gloves and under adult supervision. Be careful, the plate can get hot!
• Bring everything to the table to serve. • Top tortillas with some slaw, mashed avocado and popcorn chicken to serve. Enjoy! Little cooks: Take the lead and help build the tacos!
