Seared Mexican Chicken Tacos
with Creamy Slaw, Smashed Avo & Coriander- Gluten(Wheat)
- Eggs
- May contain traces of allergens
- Wheat
- Fish
- Almond
- Traces of Cashew
- Sesame
- Soy
A juicy, flavourful chicken steak is one of our favourite taco fillings, especially paired with a variety of bright accompaniments. A creamy radish slaw and mellow smashed avo fulfill those requirements perfectly is this crowd-pleasing dish. Throw it all in a warm tortilla and you’re good to go!
Ingredients
1
avocado
1
radish
1 packet
chicken breast
1 sachet
Mexican Fiesta spice blend
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 packet
Shredded Red Cabbage
1 packet
Mayonnaise
(Contains: Eggs; May be present: Wheat, Fish, Almond, Cashew, Sesame, Soy)
1 packet
coriander
Not included in your delivery
olive oil
1 tsp
honey
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Slice avocado in half and scoop out flesh. Thinly slice radish. • In a medium bowl, mash avocado with a drizzle of olive oil until smooth. Season to taste. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a second medium bowl, combine chicken breast, Mexican fiesta spice blend and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add the honey and turn to coat. • Transfer to a plate, cover and rest for 5 minutes.
TIP: The chicken is cooked when it is no longer pink inside.
• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • In a large bowl, combine shredded red cabbage, radish, mayonnaise, a drizzle of white wine vinegar and olive oil. Season to taste.
• Thinly slice chicken. • Top each tortilla with smashed avocado, creamy slaw and Mexican chicken. • Tear over coriander. Enjoy!
