Quick Louisiana Double Popcorn Chicken Tacos
with Cos Salad & Dijon Mayonnaise
Taco night means a party for your tastebuds, so let’s celebrate with the best chicken, spiced Louisiana chicken. Get the party started with popping corn and salad, then wind things down by adding a drizzle of creamy dijon mayo. This is going to be a taco night you won’t forget.
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
cos lettuce
1
carrot
1 tin
sweetcorn
2 packet
chicken breast
1 sachet
Louisiana spice blend
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 sachet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
1 sachet
dijon mustard
Not included in your delivery
olive oil
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Finely shred cos lettuce. Grate carrot. Drain sweetcorn (see ingredients.) • Cut chicken breast into 2cm chunks. • In a large bowl, combine Louisiana spice blend and a drizzle of olive oil. Add chicken and toss to coat.
• In large frying pan, heat drizzle of olive oil over high heat. When oil is hot, cook chicken and corn, tossing occasionally, until browned and cooked through, 5-6 minutes (cook in batches for best results!). TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Meanwhile, microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • In a large bowl, combine mayonnaise, dijon mustard, the honey and a drizzle of olive oil. Add cos lettuce and carrot and toss to combine. Season to taste.
• Bring everything to the table. • Build your own tacos by topping with cos salad and Louisiana-spiced chicken and corn. Enjoy!
