![[S-Version] Quick All-American Chicken & Slaw Tacos](https://media.hellofresh.com/q_100,w_3840,f_auto,c_limit,fl_lossy/recipes/image/66ebae4c0f7b9c1397d66bbc-31b7e94e-800c48b0.jpeg)
[S-Version] Quick All-American Chicken & Slaw Tacos
with Charred Corn & Smokey Aioli
- Eggs
- Soy
- Wheat
- Gluten
Time for another tantalizing taco-tastic meal! This version isn’t the most authentic, but it’s definitely delicious, with All American-spiced chicken, fresh slaw and smokey aioli wrapped in a warm tortilla. Give this handheld delight a try!
Ingredients
1 packet
Smokey Aioli
(Contains: Eggs, Soy; )
320 g
Chicken Breast
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Shredded Cabbage Mix
1 sachet
All-American Spice Blend
1
Lemon
1 tin
Sweetcorn
1 packet
Mixed Salad Leaves
1
Spring Onion
Nutrition Values
Cooking Steps
• Thinly slice spring onion. Slice lemon into wedges. • Drain sweetcorn. • Cut chicken breast into 2cm chunks. • In a large bowl combine All-American spice blend and a drizzle of olive oil. Add chicken, tossing to coat.
• In large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken and sweetcorn, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove pan from heat, then add the honey and toss to coat. TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, in a second medium bowl, combine shredded cabbage mix, mixed salad leaves, a squeeze of lemon juice and a drizzle of 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 smokey aioli, slaw, All-American chicken and charred corn. • Garnish with spring onion and serve with any remaining lemon wedges. Enjoy!
