Seared Mexican Chicken Tacos
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Seared Mexican Chicken Tacos

Seared Mexican Chicken Tacos

with Creamy Slaw, Smashed Avo & Coriander

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!

Tags:
Over 30g protein
Spicy
Allergens:
Gluten

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

Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

avocado

1

radish

1 packet

chicken breast

1 sachet

Mexican Fiesta spice blend

6

Mini Flour Tortillas

(Contains Gluten; )

1 packet

Shredded Red Cabbage

1 packet

Mayonnaise

1 packet

coriander

Not included in your delivery

olive oil

1 tsp

honey

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)3138 kJ
Calories750 kcal
Fat39.6 g
of which saturates9.1 g
Carbohydrate44.3 g
of which sugars8.8 g
Dietary Fibre12.6 g
Protein49.5 g
Sodium1335 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 Frying Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• Thinly slice chicken. • Top each tortilla with smashed avocado, creamy slaw and Mexican chicken. • Tear over coriander. Enjoy!