Quick Louisiana Popcorn Chicken Tacos
with Cos Salad & Dijon Mayonnaise- Wheat
- Gluten
Taco night means a party for your tastebuds, so let’s celebrate with the best chicken, spiced Louisiana chicken. Get the party started with popping corn and salad, then wind things down by adding a drizzle of creamy dijon mayo. This is going to be a taco night you won’t forget.
Ingredients
1
Cos Lettuce
1 tin
Sweetcorn
320 g
Chicken Breast
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 sachet
Louisiana Spice Blend
1
Carrot
1 packet
Dijon Mustard
Nutrition Values
Cooking Steps
• Finely shred cos lettuce. Grate carrot. Drain sweetcorn. • Cut chicken breast into 2cm chunks. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a medium bowl, combine Louisiana spice blend and a drizzle of olive oil. Add chicken and toss to coat.
• In large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken and corn, tossing occasionally, until browned and cooked through, 5-6 minutes.
TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Chicken is cooked through when it is no longer pink inside.
• Meanwhile, microwave mini flourtortillas on a plate in 10 second bursts until warmed through. • In a large bowl, combine mayonnaise, dijon mustard, the honey and a drizzle of olive oil. Add cos lettuce and carrot and toss to combine. Season to taste.
• Bring everything to the table. • Build your own tacos by topping with cos salad and Louisiana-spiced chicken and corn. Enjoy!
