Mexican Pulled Chicken Tacos with Chipotle Slaw & Guacamole
Pre-Prepped | Three Steps | Ready in 15
- Gluten(Wheat)
- Milk
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- Fish
- Cashew
- Wheat
With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. Tonight, cook up these speedy Mexican pulled chicken tacos stuffed with tangy chipotle slaw and cooling guacamole.
Ingredients
½ tin
sweetcorn
1 packet
pulled chicken
1 packet
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1
avocado
1
lemon
2
tomato
1 bag
slaw mix
1 packet
Mild Chipotle Sauce
(May be present: Eggs, Gluten, Soy, Sesame, Almond, Fish, Cashew, Wheat)
8
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 packet
sour cream
(Contains: Milk; )
1 bag
coriander
1 sachet
Tex-Mex spice blend
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Heat olive oil in frying pan over high heat. Drain sweetcorn (1/2 tin for 2P // 1 tin for 4P) • Cook corn, chicken, garlic paste and spice blend, tossing, until heated through, 3-4 mins.
• Meanwhile, halve lemon and roughly chop tomato • Cut avocado in half, scoop out flesh and roughly chop • In a bowl, combine tomato, avocado and lemon juice. Season to taste • In a separate bowl, combine slaw and chipotle sauce.
• Microwave tortillas for 10 second bursts, until warm • Fill tortillas with chicken mixture, guacamole, slaw, sour cream, cheese • Serve sprinkled with torn coriander.
