Mexican Chicken, Cauliflower & Smashed Avocado Tacos

Name: Mexican Chicken, Cauliflower & Smashed Avocado Tacos with Roast Tomato Salsa & Coriander
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 portion Cauliflower; ½ Onion; 1 sachet Mexican Fiesta Spice Blend; 1 head Cos Lettuce; 1 Avocado; 1 packet Garlic Aioli; 1 tsp honey; 6 Mini Flour Tortillas; 1 packet roasted tomato salsa; 1 packet coriander; 1 packet chicken breast

with Roast Tomato Salsa & Coriander

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Calories

641 kcal

Protein

15g protein

Total

30 minutes

Difficulty

Easy

Spicy

Allergens:

Eggs
Soy
Gluten(Wheat)

Time for another taco-tastic dinner! Mexican spices mingle with roasted cauliflower and onion for a veggie packed meal thats bursting with flavour. Paired with creamy smashed avo and tangy tomato salsa, this flavour fiesta will get your tastebuds dancing.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 portion

Cauliflower

Onion

1 sachet

Mexican Fiesta Spice Blend

1 head

Cos Lettuce

Avocado

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

Mini Flour Tortillas

(Contains: Gluten(Wheat); )

1 packet

roasted tomato salsa

1 packet

coriander

1 packet

chicken breast

Not included in your delivery

olive oil

1 tsp

honey

Nutrition Values

Energy (kJ)2683 kJ

Calories641 kcal

Fat37.9 g

of which saturates7.5 g

Carbohydrate55 g

of which sugars15.7 g

Dietary Fibre16.5 g

Protein15 g

Sodium1445 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.

Utensils

•Baking Paper

•Baking Tray

•Large Frying Pan

Cooking Steps

PDF

• Preheat oven to 220ºC/200ºC fan-forced. Chop cauliflower (including stalk!) into small florets. Cut brown onion (see ingredients) into wedges. • Place veggies on a lined oven tray. Sprinkle over Mexican Fiesta spice blend, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.

• Meanwhile, finely shred cos lettuce. Slice avocado in half and scoop out flesh. In a medium bowl, mash avocado until smooth. Season to taste. • In a large bowl, combine cos lettuce, garlic aioli and a drizzle of olive oil. Season to taste. • Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate.

• When the cauliflower is done, remove tray from oven and drizzle over the honey. Toss to combine. • Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.

• Bring everything to the table. • Build your own tacos by topping with some smashed avocado, cos lettuce, chicken and Mexican cauliflower. • Dollop over roasted tomato salsa. Tear over coriander. Enjoy!