Speedy Mexican Fiesta Chicken Tacos

Name: Speedy Mexican Fiesta Chicken Tacos with Mango Mayo & Coriander
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet chicken breast; 1 sachet Mexican Fiesta spice blend; tbs olive oil; 1 bag Slaw Mix; 1 bunch coriander; 2 tsp red wine vinegar; 6 unit Mini Flour Tortillas; 1 tub Mango Mayonnaise; 1 unit cucumber

with Mango Mayo & Coriander

Get up to $175 off

Few things look as colourful as these tacos – with marinated chicken inside no less! The real star of this dish is the mayonnaise. There’s a hint of mango amidst the expected tang of mayonnaise we all know and love, and all of that means you’re in for a sweet ride.

Allergens:

Gluten(Wheat)

•Soy

The quantities provided above are averages only.

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

Total20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

chicken breast

1 sachet

Mexican Fiesta spice blend

1 bag

Slaw Mix

1 bunch

coriander

6 unit

Mini Flour Tortillas

(Contains: Gluten(Wheat); )

1 tub

Mango Mayonnaise

(Contains: Soy; )

1 unit

cucumber

Not included in your delivery

tbs

olive oil

2 tsp

red wine vinegar

Nutrition Values

/ per serving

Calories3130 kcal

Fat35.7 g

of which saturates5.6 g

Carbohydrate54 g

of which sugars11.8 g

Protein48.2 g

Sodium1180 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

•Chopping board

•Knife

•Grater

•Medium Bowl

•Large Pan

•Plate

Cooking Steps

Chop the chicken breast into 2 cm pieces. Roughly chop the coriander (stalks and leaves). Slice the cucumber into 1 cm thick batons.

In a medium bowl, combine the chicken breast chunks, Mexican Fiesta spice blend and a good drizzle of olive oil. Toss to coat the chicken in the spices. Set aside.

In a second medium bowl, combine the shredded cabbage carrot slaw mix, 1/2 the coriander, 1/2 the mango mayonnaise, the olive oil (1 tbs for 2 people / 1 tbs for 4 people), the vinegar and a pinch of salt and pepper. Toss to coat and set aside.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Once hot, add the chicken and cook for 5-6 minutes, or until golden and cooked through.

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