Shortcut Mexican Chicken & Mashed Avo Tacos
with Charred Corn, Slaw & Coriander
- Wheat
- Gluten
- Milk
- Fish
- Eggs
- Soy
- Milk
- Sesame
- May contain traces of allergens
- Gluten
- Wheat
It’s double or nothing with these tacos. There’s both chicken thigh, intertwined with the delicious flavours of our Tex-Mex spice blend and double the fun with toppings like sweetcorn, mashed avocado and cheese. More is sometimes the way to go!
Ingredients
1 packet
Enchilada Sauce
(May be present: Fish, Eggs, Soy, Milk, Sesame)
1
Mashed Avocado
1 sachet
Tex-Mex Spice Blend
320 g
Chicken Thigh
6
Mini Flour Tortillas
(Contains: Wheat, Gluten)
1 packet
Shredded Cabbage Mix
½
Sour Cream
(Contains: Milk May be present: Gluten, Wheat)
1 sachet
Coriander
1 tin
Sweetcorn
1 packet
Shredded Cheddar Cheese
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
15 g
butter
(Contains: Milk)
1 tsp
brown sugar
Nutrition
Utensils
Cooking Steps
• Drain sweetcorn.
• Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a small bowl and set aside.
TIP: Cover the pan with a lid or foil if the kernels are “popping” out.
Little cooks: Older kids, help out with the can opener under adult supervision.
• Return the frying pan to high heat. Cook beef & pork mince (no need for
oil!), breaking up with a spoon, until just browned, 3-4 minutes.
• Add Tex-Mex spice blend and cook until fragrant, 1 minute.
• Add enchilada sauce (see ingredients), the butter, brown sugar and a splash of water and cook until slightly reduced, 1-2 minutes.
• Meanwhile, microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
• Bring everything to the table to serve.
• Fill tortillas with some mashed avocado, shredded cabbage mix, charred corn, Mexican beef-pork and sour cream (see ingredients).
• Sprinkle with shredded Cheddar cheese and tear over coriander to serve. Enjoy!
Little cooks: Take charge and help build the tacos!
