HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpeedy Fiesta Chicken Tacos
Speedy Fiesta Chicken Tacos

Speedy Fiesta Chicken Tacos

with Lime Aioli & Coleslaw

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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.


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Total Time20 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

chicken breast

1 sachet

Mexican Fiesta spice blend

1 bag

slaw mix

1 bunch

spring onion

6 unit

mini flour tortillas


1 tub

garlic aioli


1 unit


½ unit


Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2950 kJ
Fat32.5 g
of which saturates5.5 g
Carbohydrate50.1 g
of which sugars7.8 g
Dietary Fibre0 g
Protein47.7 g
Cholesterol0 mg
Sodium1170 mg
Utensilsarrow down iconarrow down icon
Chopping board
Medium Bowl
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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.