Double Caribbean Chicken Tacos
with Tomato-Corn Salsa & Garlic Aioli
You told us you loved Caribbean jerk chicken and we listened! We're giving it a spin in tasty tacos with a tangy tomato and corn salsa and garlic aioli to bring the meal together.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 tin
Sweetcorn
1 sachet
Coriander
640 g
Chicken Breast
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Mixed Salad Leaves
1
Carrot
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 sachet
Mild Caribbean Jerk Seasoning
1
Tomato
Nutrition Values
Cooking Steps
• Drain sweetcorn. • Cut chicken breast into 2cm chunks. • In a large bowl, combine mild Caribbean jerk seasoning, a pinch of salt and a drizzle of olive oil. Add chicken, toss to coat and set aside.
• Heat a large frying pan over high heat. Cook corn until lightly browned, 4-5 minutes. Transfer to a second large bowl. • Meanwhile, grate carrot. Halve cherry tomatoes (see ingredients). Roughly chop coriander. • To the charred corn, add coriander and tomatoes. Drizzle with olive oil and season with salt and pepper. TIP: Cover the pan with a lid if the corn kernels are popping out
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken, tossing, until browned and cooked through, 5-6 minutes (Cook in batches if your pan is getting crowded). • Meanwhile, microwave mini flour tortillas on a plate in 10 second bursts, until warmed through. TIP: Chicken is cooked through when it's no longer pink inside.
• In a medium bowl, combine mixed salad leaves, carrot and a drizzle of the white wine vinegar and olive oil. Season to taste. • Top tortillas with carrot salad, Caribbean chicken and tomato-corn salsa. • Drizzle with garlic aioli to serve. Enjoy! Little cooks: Take the lead and help build the tacos!
