Mexican Fiesta Chicken & Corn Tacos
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Mexican Fiesta Chicken & Corn Tacos

Mexican Fiesta Chicken & Corn Tacos

with Slaw & Spring Onion

Sit back and watch the fireworks display of flavour burst through these chicken tacos. They’re packed with colourful veggies like corn and carrot and the chicken is exploding with our Mexican Fiesta spices. To cool off, drizzle over some creamy mayo!

This recipe is under 650kcal per serving.

Tags:
Calorie Smart
Over 30g protein
Spicy
Allergens:
Egg
Gluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time15 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

Carrot

1 tin

Sweetcorn

1 sprig

Spring Onion

1 packet

Diced Chicken

1 sachet

Mexican Fiesta Spice Blend

1 packet

Shredded Cabbage Mix

1 packet

mayonnaise

(Contains Egg; )

6

Mini Flour Tortillas

(Contains Gluten; )

Not included in your delivery

olive oil

1 tsp

honey

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)2670 kJ
Fat25.6 g
of which saturates6.7 g
Carbohydrate54.4 g
of which sugars14 g
Dietary Fibre10.6 g
Protein43.1 g
Sodium1339 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

Large Non-Stick Pan

Instructions

1
1

• Grate the carrot. Drain the sweetcorn. Thinly slice spring onion. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. In a medium bowl, combine diced chicken, Mexican Fiesta spice blend and a drizzle of olive oil. Set aside.

2
2

• Heat a large frying pan over high heat with a drizzle of olive oil. Cook diced chicken and sweetcorn, tossing, until golden and cooked through, 5-6 minutes. • Remove pan from heat, add the honey and toss diced chicken to combine.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.

3
3

• Meanwhile, combine shredded cabbage mix, carrot and a drizzle of white wine vinegar and olive oil in a second large bowl. Season to taste and toss to combine. • Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.

4
4

• Top each tortilla with slaw and Mexican chicken and corn. • Drizzle over mayonnaise and garnish with spring onion to serve. Enjoy!