Speedy Mexican Fiesta Chicken & Slaw Tacos
with Greek-Style Yoghurt- Wheat
- Gluten
- Milk
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!
Ingredients
1 tin
Sweetcorn
320 g
Chicken Breast
6
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
Utensils
Cooking Steps
• 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!
