Middle Eastern-Spiced Chicken Tacos
with Capsicum Relish & Celery Slaw
- Sulphites
- Wheat
- Gluten
- Eggs
- Soy
One pan, two powerhouse flavours and three tacos. Let’s count it down! Cooking in one pan takes the fuss and bother out of dinner so you can focus on the fun times. Like these two delicious additions, chermoula and chargrilled capsicum relish are perfect for spicing up tacos, three of which have your name written on them.
Ingredients
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
320 g
Chicken Breast
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1
Celery
1 packet
Baby Spinach Leaves
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 packet
Shredded Cabbage Mix
1 sachet
Chermoula Spice Blend
1 packet
Garlic Paste
Nutrition Values
Cooking Steps
• Thinly slice celery. • Slice chicken breast into thin strips.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes. • Add chermoula spice blend and garlic paste and cook, stirring until fragrant, 1 minute. • Remove from heat, then add the honey and toss to combine. Season to taste.
• Meanwhile, combine shredded cabbage mix, celery, baby leaves and a drizzle of white wine vinegar and olive oil in a medium bowl. Season with salt and pepper. • Microwave mini flourtortillas on a plate in 10 second bursts, until warmed through.
• Spread chargrilled capsicum relish over tortillas, then top with celery slaw and Middle Eastern-spiced chicken. • Drizzle over garlic aioli to serve. Enjoy!
