Fiery Mexican Chicken & Corn Tacos

Name: Fiery Mexican Chicken & Corn Tacos with Slaw & Spring Onion
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 tin Sweetcorn; 320 g Chicken Breast; 1 packet Mayonnaise; 6 Mini Flour Tortillas; 1 sachet Mexican Fiesta Spice Blend; 1 Spring Onion; 1 Carrot; 1 packet Shredded Cabbage Mix; 1 drizzle olive oil; 1 drizzle white wine vinegar; 1 tsp honey

with Slaw & Spring Onion

4.5(24)

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

Calories

586 kcal

Protein

45.5g protein

Total

20 minutes

Difficulty

Easy

Allergens:

Wheat
Gluten
Soy
Sesame
Fish
Eggs
May contain traces of allergens

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.

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

Ingredients

Serving amount

1 tin

Sweetcorn

320 g

Chicken Breast

1 packet

Mayonnaise

(May be present: Soy, Sesame, Fish, Eggs)

Mini Flour Tortillas

(Contains: Wheat, Gluten; )

1 sachet

Mexican Fiesta Spice Blend

Spring Onion

Carrot

1 packet

Shredded Cabbage Mix

Not included in your delivery

1 drizzle

olive oil

1 drizzle

white wine vinegar

1 tsp

honey

Nutrition Values

Calories586 kcal

Energy (kJ)2450 kJ

Fat21.2 g

of which saturates5.3 g

Carbohydrate48.9 g

of which sugars10.1 g

Dietary Fibre8.8 g

Protein45.5 g

Sodium1260 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 Non-Stick Pan

Cooking Steps

• 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.