Quick Louisiana Popcorn Double Chicken Tacos
with Mozzarella & Cos Salad
- Wheat
- Gluten
- Milk
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.
Ingredients
1
Cos Lettuce
1 tin
Sweetcorn
640 g
Chicken Breast
6
Mini Flour Tortillas
(Contains: Wheat, Gluten)
1 sachet
Louisiana Spice Blend
1
Julienned Carrot
1
Mozzarella cheese
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
Nutrition
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 chicken 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!
