Cheesy Chicken Taco
- Gluten
- Soy
- Wheat
- Eggs
- Milk
- May contain traces of allergens
- Milk
- Soy
- Gluten
- Wheat
Ingredients
Tomato
660 g
Chicken Breast
2
Garlic
12
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1
Baby Cos Lettuce
2 sachet
Tex-Mex Spice Blend
(May be present: Soy, Gluten, Wheat.)
2 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
1 packet
Cheddar Cheese
(Contains: Milk;)
Cooking Steps
Finely chop the garlic (or use a garlic press). Slice the chicken breast into 1 cm strips. Add to a large bowl with the garlic and Mexican fiesta spice blend (see ingredients list). Season with salt and pepper and drizzle with olive oil. Toss to coat and set aside.
Drain the sweetcorn. Dice the Roma tomato. Shred the cos lettuce.
Heat a large frying pan over a medium-high heat. Add the sweetcorn and cook, tossing occasionally, for 3-4 minutes or until lightly charred. Remove from the pan and set aside.
Return the large frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add 1/2 the chicken to the pan and cook, tossing occasionally, for 3-4 minutes or until browned and cook through. Set the chicken aside in a large bowl and cover with foil. Repeat with remaining chicken.
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.
Before serving, stir the shredded cheddar through the chicken. Take every thing to the table. Build your tacos by spreading a layer of
