Quick Tex-Mex Chicken Tacos
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Quick Tex-Mex Chicken Tacos

Quick Tex-Mex Chicken Tacos

with Garlic Aioli & Coleslaw

Few things look as colourful as these tacos — with Mexican chicken inside no less! The real star of this dish is the creamy coleslaw. There’s crunch and a zesty hint amidst the expected tang of garlic aioli we all know and love, and all of that means you’re in for a burst of flavour.

This recipe is under 650kcal per serving.

Kid Friendly
Quick Prep
Super Quick
Climate Superstar
Under 650kcal
Over 30g protein

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

Total Time15 minutes
Cooking Time


Serving amount

1 packet

Chicken Breast

(May be present Gluten, Soy. )

1 sachet

Tex-Mex Spice Blend




Mini Flour Tortillas

(Contains Gluten; )

1 packet

Garlic Aioli

1 packet

Slaw Mix

1 packet

baby leaves

1 sprig

spring onion

Not included in your delivery

olive oil




Nutrition Values

Energy (kJ)2582 kJ
Fat27.7 g
of which saturates6.4 g
Carbohydrate44.7 g
of which sugars8 g
Dietary Fibre8.7 g
Protein48.2 g
Sodium1259 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.


Large Frying Pan



• Slice chicken breast into 2cm strips. • SPICY! The spice blend is hot, use less if you're sensitive to heat. In a medium bowl, combine Tex-Mex spice blend and a good drizzle of olive oil. Add chicken strips and toss to coat. Set aside. • Slice lime into wedges.


• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken, turning, until cooked through, 5-6 minutes.

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 half the garlic aioli and a drizzle of water. Add the slaw mix, baby leaves, a squeeze of lime juice and a drizzle of olive oil. Season with salt and pepper and toss to coat.


• Thinly slice spring onion. • Spread remaining garlic aioli on each tortilla. Top each tortilla with slaw and Tex-Mex chicken strips. Garnish with spring onion. • Serve with any remaining slaw and lime wedges. Enjoy!

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