Quick Fiesta Chicken Strip Tacos
with Garlic Aioli & Coleslaw- Gluten(Wheat)
- Eggs
- Soy
Few things look as colourful as these tacos – with Mexican chicken inside no less! The real star of this dish is the lime aioli. There’s a zesty hint of lime amidst the expected tang of garlic aioli we all know and love, and all of that means you’re in for a burst of flavour.
Ingredients
1 packet
chicken breast
8
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 bag
baby spinach leaves
½
lime
1 bag
slaw mix
1 packet
garlic aioli
(Contains: Eggs, Soy; )
1 bunch
spring onion
1 sachet
Mexican Fiesta spice blend
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
SPICY! The spice blend is hot, use less if you're sensitive to heat.
Slice the chicken breast into 2cm strips. In a medium bowl, combine the Mexican Fiesta spice blend and a good drizzle of olive oil. Add the chicken strips and toss to coat. Set aside.
Roughly chop the baby spinach leaves. Slice the lime into wedges.
In a second medium bowl, combine 1/2 the garlic aioli and a dash of water. Add the slaw mix, baby spinach, a squeeze of lime juice and a drizzle of olive oil. Season with salt and pepper. Toss to coat, then set aside.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the chicken, turning, until cooked through, 5-6 minutes.
While the chicken is cooking, microwave the mini flour tortillas on a plate for 10 second bursts, or until warmed through.
Thinly slice the spring onion. Spread the remaining garlic aioli over each tortilla. Top with some slaw and fiesta chicken strips. Garnish with the spring onion. Serve with any remaining slaw and lime wedges.
