Speedy Mexican Fiesta Chicken & Slaw Tacos

Name: Speedy Mexican Fiesta Chicken & Slaw Tacos with Greek-Style Yoghurt
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 tin Sweetcorn; 320 g Chicken Breast; 6 Mini Flour Tortillas; 1 sachet Mexican Fiesta Spice Blend; 1 sachet Coriander; 1 packet Shredded Cabbage Mix; 1 packet Greek-Style Yoghurt; 1 packet Mixed Salad Leaves

with Greek-Style Yoghurt

Get up to $175 off

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

Tags:

Spicy

Allergens:

Wheat

•Gluten

•Milk

The quantities provided above are averages only.

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

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 tin

Sweetcorn

320 g

Chicken Breast

Mini Flour Tortillas

(Contains: Wheat, Gluten; )

1 sachet

Mexican Fiesta Spice Blend

1 sachet

Coriander

1 packet

Shredded Cabbage Mix

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

Mixed Salad Leaves

Nutrition Values

Calories516 kcal

Energy (kJ)2160 kJ

Fat12.1 g

of which saturates5.5 g

Carbohydrate49.4 g

of which sugars10.5 g

Dietary Fibre7.5 g

Protein47.5 g

Cholesterol0 mg

Sodium1060 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

Cooking Steps

PDF

• Drain sweetcorn.
• Roughly chop coriander.
• Slice pork loin steaks into 1cm strips.
• SPICY! This spice blend is hot! Add less if you're sensitive to heat. In a large bowl, combine pork strips, Mexican Fiesta spice blend and a drizzle of olive oil. Set aside.

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook chicken strips and sweetcorn, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove pan from heat, add the honey and toss chicken to combine. TIP: Cover the pan with a lid if the corn kernels are poppingout.

• In a second large bowl, combine shredded cabbage mix, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste and toss to combine.
• Microwave mini flourtortillas on a plate in 10 second bursts until warmed through.

• Top each tortilla with slaw and Mexican Fiesta chicken and corn.
• Drizzle over Greek-style yoghurt and the mayonnaise. Garnish with coriander to serve. Enjoy!