Quick Fiesta Chicken Strip Tacos

Name: Quick Fiesta Chicken Strip Tacos with Garlic Aioli & Coleslaw
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet chicken breast; olive oil; 8 Mini Flour Tortillas; 1 bag baby spinach leaves; ½ lime; 1 bag slaw mix; 1 packet garlic aioli; 1 bunch spring onion; 1 sachet Mexican Fiesta spice blend

with Garlic Aioli & Coleslaw

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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.

Tags:

Spicy

Allergens:

Gluten(Wheat)

•Eggs

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

chicken breast

Mini Flour Tortillas

(Contains: Gluten(Wheat); )

1 bag

baby spinach leaves

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

/ per serving

Energy (kJ)3609 kJ

Fat52.4 g

of which saturates10.4 g

Carbohydrate62.4 g

of which sugars12.3 g

Protein41.4 g

Sodium1847 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

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.