HelloFresh
topBanner
Speedy Fiesta Chicken Tacos

Speedy Fiesta Chicken Tacos

with Lime Aioli & Coleslaw

Read more

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.

Allergens:GlutenEggs

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time20 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 packet

chicken breast

1 sachet

Mexican Fiesta spice blend

1 bag

slaw mix

1 bunch

spring onion

6 unit

mini flour tortillas

(ContainsGluten)

1 tub

garlic aioli

(ContainsEggs)

1 unit

cucumber

½ unit

lime

Not included in your delivery

olive oil

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

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.

2

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.

3

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.

4

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.

5

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.

6

Top each tortilla with the slaw, cucumber batons, Mexican chicken and a squeeze of lime juice. Serve any remaining slaw on the side.