NZ All-American Chicken & Slaw Tacos
with Smashed Avocado & Smokey Aioli
- Eggs
- Soy
- Wheat
- Gluten
- Sulphites
Ingredients
1 packet
Smokey Aioli
(Contains: Eggs, Soy; )
1
Avocado
1 sachet
Coriander
320 g
Chicken Breast
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Baby Spinach Leaves
1 packet
Shredded Cabbage Mix
1 sachet
All-American Spice Blend
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
Nutrition Values
Cooking Steps
• Roughly chop baby spinach leaves. Slice avocado in half and scoop out flesh. • In a medium bowl, mash avocado until smooth. Season to taste.
• Cut chicken breast into 2cm chunks. • In a large bowl combine All-American spice blend and a drizzle of olive oil. Add chicken, toss to coat. • In large frying pan, heat drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove pan from heat, add honey and toss to coat.
• Meanwhile, in a medium bowl combine shredded cabbage mix, spinach, a drizzle of vinegar and olive oil. Season to taste. • Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
• Bring everything to the table to serve. • Top tortillas with some smashed avocado, slaw, All-American chicken and smokey aioli. • Tear over coriander to serve. Enjoy!
If adding chargrilled capsicum relish, drizzle over to serve.
