Mexican Fiesta Chicken & Corn Tacos
with Slaw & Spring Onion- Wheat
- Gluten
Ingredients
1 tin
Sweetcorn
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
300 g
Diced Chicken
1 sachet
Mexican Fiesta Spice Blend
1
Spring Onion
1
Carrot
1 packet
Shredded Cabbage Mix
Nutrition Values
Cooking Steps
• 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.
• 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.
• 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.
• Top each tortilla with slaw and Mexican chicken and corn. • Drizzle over mayonnaise and garnish with spring onion to serve. Enjoy!
