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Chicken & Smokey Aioli Slaw Tacos

Chicken & Smokey Aioli Slaw Tacos

with Steamed Buttered Corn
Recipe Development Team
Recipe Development TeamUpdated on May 25, 2026
Get up to $230 off
Get up to $230 off
Calories
: 
835 kcal
Protein
: 
46.3g protein
Preparation Time
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Eggs
  • Gluten
  • Soy
  • Wheat
  • Milk
  • Milk
  • May contain traces of allergens
  • Soy
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Serving amount

1 packet

Baby Spinach Leaves

1 packet

Smokey Aioli

(Contains: Eggs May be present: Milk.)

1

Chicken Breast Strips

6

Mini Flour Tortillas

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

1 packet

Slaw Mix

2

Corn

Not included in your delivery

20 g

butter

(Contains: Milk)

1 drizzle

white wine vinegar

1 drizzle

olive oil

Calories835 kcal
Energy (kJ)3490 kJ
Fat36.5 g
of which saturates11.5 g
Carbohydrate77.8 g
of which sugars23.5 g
Dietary Fibre19.7 g
Protein46.3 g
Sodium752 mg
The average adult daily energy intake is 8700 kJ
•Large Non-Stick Pan

Cooking Steps

Get prepped
1

• Halve corn cob. • Roughly chop baby spinach leaves.

Cook the chicken
2

• Set your air fryer to 200°C. • Place chicken breast strips into the air fryer basket and cook, turning halfway, until golden and cooked through, 8-10 minutes. Cook in batches if needed. • Transfer to a paper towel-lined plate. Season with salt and pepper. TIP: No air fryer? Heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, cook chicken breast strips until golden and cooked through, 2-3 minutes each side. Transfer to a paper towel-lined plate. Season with salt and pepper. TIP: The chicken is cooked when it is no longer pink inside.

Steam the corn & toss the salad
3

• While the chicken is cooking, add corn and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. 
• Microwave on high until just tender, 2-4 minutes.
• Drain, then return to the bowl and cover to keep warm.

• In a large bowl, combine slaw mix, half the smokey aioli and a drizzle of white wine vinegar. Season to taste, then toss to coat. 

 Little cooks: Help with tossing the salad!

Finish & serve
4

• Heat mini flour tortillas on a microwave-safe plate in the microwave in 10 second bursts, until warmed through.

• Spread remaining smokey aioli over tortillas. • Top each tortilla with slaw and chicken. Top corn cobs with butter to serve. Enjoy!

Little cooks: Take the lead and help build the tacos!

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