Shortcut Baja-Style Chicken Tacos
with Creamy Slaw, Corn & Coriander
- Gluten
- Soy
- Wheat
- Eggs
- May contain traces of allergens
- Milk
- Soy
- Gluten
- Wheat
With the perfect balance of cumin, paprika and oregano, our Tex-Mex spice blend is all you need to jazz up juicy chicken for these tasty tacos. Load them up with a corn-adorned slaw and a sprinkle of coriander for some zing!
Ingredients
1
Carrot
1 packet
Coriander
1 tin
Sweetcorn
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
330 g
Chicken Breast
1 packet
Shredded Cabbage Mix
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
Not included in your delivery
2 tbs
Mayonnaise
(Contains: Eggs;)
Utensils
Cooking Steps
• Drain sweetcorn.
• Grate carrot.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• 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, a drizzle of olive oil and a pinch of salt and pepper. Add peeled chicken, tossing to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate.
• Return frying pan to medium-high heat with butter and a drizzle of olive oil.
• Cook corn, tossing, until starting to brown, 1-2 minutes.
TIP: The chicken is cooked when it is no longer pink inside.
• Meanwhile, combine grated carrot, shredded cabbage mix, the mayonnaise
and a drizzle of white wine vinegar. Season to taste.
• When prawns are ready, microwave mini flour tortillas on a microwave-safe plate in 10 second bursts until warmed through.
• Slice chicken.
• Top each tortilla with creamy slaw, chicken and corn.
• Sprinkle with torn coriander to serve. Enjoy!
