Tex-Mex Chicken Tacos

Name: Tex-Mex Chicken Tacos with Garlic Aioli & Zesty Slaw
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 sachet Tex-Mex Spice Blend; 320 g Chicken Breast; 6 Mini Flour Tortillas; 1 packet baby leaves; 1 packet Slaw Mix; 1 Lime; 1 Spring Onion; 1 packet Garlic Aioli

with Garlic Aioli & Zesty Slaw

Get up to $175 off

Few things look as colourful as these tacos — with Tex-Mex chicken inside no less! The real star of this dish is the creamy coleslaw. There’s crunch and a zesty hint amidst the expected tang of garlic aioli we all know and love, and all of that means you’re in for a burst of flavour.

This recipe is under 650kcal per serving.

Allergens:

Hvede

•Gluten

•Egg

•Soja

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

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Tex-Mex Spice Blend

320 g

Chicken Breast

Mini Flour Tortillas

(Contains: Hvede, Gluten; )

1 packet

baby leaves

1 packet

Slaw Mix

Lime

Spring Onion

1 packet

Garlic Aioli

(Contains: Egg, Soja; )

Nutrition Values

Calories554 kcal

Energy (kJ)2320 kJ

Fat21.2 g

of which saturates5.3 g

Carbohydrate43.9 g

of which sugars7.5 g

Dietary Fibre8.7 g

Protein45.6 g

Sodium1110 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 Non-Stick Pan

Cooking Steps

• Cut chicken breast into 2cm strips. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a medium bowl, combine Tex-Mex spice blend and a good drizzle of olive oil. Add chicken strips and toss to coat. Set aside. • Slice lime into wedges.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook chicken, turning, until cooked through, 5-6 minutes.

• While the chicken is cooking, microwave mini flourtortillas on a plate in 10 second bursts, until warmed through. • In a second medium bowl, combine half the garlic aioli and a drizzle of water. • Add slaw mix, baby leaves, a squeeze of lime juice and a drizzle of olive oil. Season with salt and pepper and toss to coat.

Little cooks: Take the lead and help combine the slaw.

• Thinly slice spring onion. • Spread remaining garlic aioli on each tortilla. • Top each tortilla with slaw and Tex-Mex chicken strips. • Garnish with spring onion. Serve with any remaining slaw and lime wedges. Enjoy!

Little cooks: Kids can help build the tacos!