Quick Tex-Mex Chicken Tacos
with Garlic Aioli & Coleslaw- Gluten(Wheat)
- Eggs
- Soy
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.*
Ingredients
1 packet
Chicken Breast
1 sachet
Tex-Mex Spice Blend
½
Lime
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 packet
Slaw Mix
1 packet
Baby Leaves
1 sprig
spring onion
Not included in your delivery
olive oil
drizzle
water
Nutrition Values
Utensils
Cooking Steps
• 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!
