Speedy Fiesta Chicken Strip Tacos
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Speedy Fiesta Chicken Strip Tacos

Speedy Fiesta Chicken Strip Tacos

with Garlic Aioli & Coleslaw

Allergens:
Gluten
•Egg
•Soy

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 Time20 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

chicken breast

1

Mini Flour Tortillas

(Contains Gluten; )

1

baby spinach leaves

1

lime

1

slaw mix

1

garlic aioli

(Contains Egg, Soy; )

1

spring onion

Not included in your delivery

1

olive oil

1

water

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Nutrition Values

/ per serving
Calories0 kcal
Energy (kJ)3609 kJ
Fat52.4 g
of which saturates10.4 g
Carbohydrate62.4 g
of which sugars12.3 g
Protein41.4 g
Cholesterol0 mg
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.

Instructions

1

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.

2

Roughly chop the baby spinach leaves. Slice the lime into wedges.

3

In a second medium bowl, combine 1/2 the garlic aioli and a drizzle 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.

4

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.

5

While the chicken is cooking, heat the mini flour tortillas on a plate in the microwave for 10 second bursts, or until warmed through.

6

Thinly slice the spring onion. Spread the remaining garlic aioli on the bottom of each tortilla. Top each tortilla with the slaw and fiesta chicken strips. Garnish with the spring onion. Serve with any remaining slaw and lime wedges.