Few things look as colourful as these tacos – with Mexican chicken inside no less! The real star of this dish is the lime aioli. There’s a zesty hint of lime 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.
Always refer to the product label for the most accurate ingredient and allergen information.
Mexican Fiesta spice blend
mini flour tortillas(ContainsGluten)
Chop the chicken breast into 2cm chunks. In a medium bowl, combine the chicken breast chunks, Mexican Fiesta spice blend and a good drizzle of olive oil. Toss to coat then set aside. SPICY! The spice blend is hot, use less if you're sensitive to heat.
Thinly slice the spring onion. Slice the cucumber into 1cm batons. Zest the lime (see ingredients list) to get a pinch, then slice into wedges.
In a medium bowl, combine the garlic aioli with a pinch of lime zest. Add the slaw mix, spring onion, a drizzle of olive oil and a pinch of salt and pepper. Toss to coat then set aside.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the chicken and cook for 5-6 minutes, or until cooked through.
While the chicken is cooking, heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through.
Top each tortilla with the slaw, cucumber batons, Mexican chicken and a squeeze of lime juice. Serve any remaining slaw on the side.