Speedy Teriyaki Chicken Tacos
with Creamy Slaw & Crispy Shallots- Wheat
- Gluten
- Eggs
- Soy
- Molluscs
- Sesame
Everything tastes better in taco form. Case in point: this stunning cuisine mash-up! Steamy tortillas are filled with savoury-sweet Japanese-inspired chicken strips and topped with a creamy Southern-style slaw and crispy shallots. All of this ready in just 15 minutes, taco night just got a whole lot better
Ingredients
1 packet
Crispy Shallots
320 g
Chicken Breast Strips
1
Cucumber
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1
Carrot
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 packet
Oyster Sauce
(Contains: Molluscs; )
1 packet
Shredded Cabbage Mix
Not included in your delivery
1 drizzle
olive oil
2 tbs
vinegar (rice wine or white wine)
½ tbs
Sesame Oil
(Contains: Sesame; )
1 tbs
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Grate the carrot. Thinly slice cucumber into sticks. • In a small bowl, combine teriyaki sauce, the brown sugar, vinegar and a splash of water.
Little cooks: Older kids can help grate the carrot under adult supervision.
• In a medium bowl, combine shredded cabbage mix, carrot, garlic aioli, the sesame oil (if using) and a drizzle of vinegar. Season to taste.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken breast strips until browned and cooked through, 3-4 minutes each side. • Add the teriyaki sauce mixture and stir until the chicken is coated, 1-2 minutes. • While the chicken is cooking, microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
Little cooks: Help warm the tortillas with oven gloves and under adult supervision. Be careful, the plate can get hot! TIP: Chicken is cooked through when It's no longer pink inside.
• Bring everything to the table to serve. Fill tortillas with some creamy slaw, cucumber and teriyaki chicken. • Sprinkle with crispy shallots to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the shallots!
