Chicken & Cabbage Slaw Tacos

Name: Chicken & Cabbage Slaw Tacos with Mango Mayonnaise
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 portion red cabbage; olive oil; 1 unit lemon; ¼ cup plain flour; 1 sachet Mild Mexican Spice Blend; 1 packet Free Range Chicken Thighs; 12 unit mini tortillas; 1 bunch coriander; 1 tub mango mayonnaise; 1 unit long red chilli; 2 unit tomato; ½ tsp salt

with Mango Mayonnaise

Get up to $200 off!

These tacos are bursting at the seams with fresh flavours, but our favourite element has to be the mango mayonnaise that tops off this one-handed delight.

Tags:

Kid Friendly

Allergens:

Gluten

•Wheat

•Soy

•Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 5 people

1 portion

red cabbage

1 unit

lemon

1 sachet

Mild Mexican Spice Blend

(Contains: Gluten;)

1 packet

Free Range Chicken Thighs

12 unit

mini tortillas

(Contains: Gluten, Wheat, Soy; May be present: Milk, Soy.)

1 bunch

coriander

1 tub

mango mayonnaise

(Contains: Eggs; May be present: Tree Nuts.)

1 unit

long red chilli

2 unit

tomato

Not included in your delivery

olive oil

¼ cup

plain flour

(Contains: Gluten, Wheat;)

½ tsp

salt

Nutritional Values

per serving

Calories3430 kcal

Fat46.7 g

of which saturates7.9 g

Carbohydrate54.1 g

of which sugars6.2 g

Protein42.9 g

Sodium586 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Knife

•Large Bowl

•Plastic Bag

•Pan

•Plate

•Spoon

Cooking Steps

Finely slice the red cabbage. Slice the lemon into wedges. Slice the free-range chicken thigh into 1 cm thick strips. Dice the tomato. Pick the coriander leaves. Finely slice the long red chilli (if using).

In a large bowl, combine the red cabbage and a good drizzle of olive oil. Squeeze over the juice from 1/2 of the lemon wedges and season with a pinch of salt and pepper. Set aside. TIP: Adding lemon juice to the cabbage helps it to soften.

Place the plain flour, the mild Mexican spice blend and the salt (use suggested amount) in a plastic bag and shake to combine. Add the chicken strips and shake again to coat the chicken in the spice. TIP: Shaking the chicken in a plastic bag helps it to coat evenly and prevents mess.

Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Once hot, add the chicken strips and cook, turning regularly, for 5-6 minutes, or until golden and cooked through.

While the chicken is cooking, place the mini flour tortillas in the sandwich press or on a plate in the microwave for 10 seconds, or until heated through.

Divide the mini tortillas between plates and top with the cabbage slaw, chicken strips and diced tomato. Sprinkle over the coriander and add a dollop of mango mayonnaise. Top with the long red chilli (if using) and serve with the remaining lemon wedges on the side.