Caribbean Chicken & Corn Tacos with Slaw & Cucumber
Pre-Prepped | Three Steps | Ready in 15- Gluten
- Soy
- Wheat
- Eggs
- May contain traces of allergens
- Milk
- Soy
With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. With mouth-watering jerk chicken, zesty slaw, capsicum and pineapple, these tacos make a delicious dinner that's ready in a snap. *Heads-up - you'll need a microwave for this recipe!*
Ingredients
1 tin
sweetcorn
1 tin
pineapple slices
½
lime
1 bag
slaw mix
1 packet
chicken tenderloins
1 packet
garlic paste
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
garlic aioli
(Contains: Eggs;)
1
capsicum
1 bag
coriander
1 sachet
mild Caribbean jerk seasoning
Not included in your delivery
1
olive oil
Utensils
Cooking Steps
• Slice capsicum into strips • Drain corn • Drain pineapple, then roughly chop • Heat a frying pan over high heat with olive oil • Cut lime into wedges • In a bowl, combine slaw mix and a good squeeze of lime juice. Drizzle with olive oil. Season, then toss
• Heat a frying pan over high heat with olive oil • Cook chicken, corn, capsicum and pineapple, tossing occasionally, until chicken is cooked through (no longer pink inside), 6-8 mins • Add garlic paste and seasoning. Cook until fragrant, 1-2 mins
• Microwave tortillas in 10 second bursts, until warm • Spread aioli over tortillas • Fill tortillas with slaw and chicken mixture • Tear over coriander. Serve with remaining lime wedges
