Fiery Mexican Chicken & Corn Tacos
with Slaw & Spring Onion
Sit back and watch the fireworks display of flavour burst through these chicken tacos. They’re packed with colourful veggies like corn, carrot and garnished with spring onion and the chicken is exploding with our Mexican Fiesta spices. To cool off, drizzle over some creamy mayo.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Shredded Cabbage Mix
(Contains Egg; )
Mini Flour Tortillas
(Contains Gluten; )
Mexican Fiesta spice blend
Not included in your delivery
white wine vinegar
• Grate the carrot. Drain the sweetcorn. Thinly slice spring onion. • Cut chicken breast 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 corn, tossing occasionally, until browned and cooked through, 3-5 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 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!