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Chicken & Smokey Slaw Tacos

Chicken & Smokey Slaw Tacos

with Steamed Buttered Corn
Recipe Development Team
Recipe Development TeamUpdated on July 15, 2026
Get up to $230 off
Get up to $230 off
Calories
: 
821 kcal
Protein
: 
46.1g protein
Preparation Time
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Eggs
  • Gluten
  • Soy
  • Wheat
  • Milk
  • Milk
  • May contain traces of allergens

One of our fave proteins on the market is deliciously tender chicken. This chicken dish works a treat with slaw and smokey aioli and will change the way you want your chicken forever. Chicken tacos for the win!

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)

1 packet

Slaw Mix

2

Corn

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk)

1 drizzle

white wine vinegar

Energy (kJ)3440 kJ
Calories821 kcal
Fat36.1 g
of which saturates11.7 g
Carbohydrate76.5 g
of which sugars23.7 g
Dietary Fibre19.2 g
Protein46.1 g
Sodium769 mg
The average adult daily energy intake is 8700 kJ
•Large Non-Stick Pan

Cooking Steps

PDF
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 browned and cooked through, 4-5 minutes. 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 with salt and pepper, then toss to coat.

Little cooks: Help with tossing the salad!  

Finish & serve
4
  • Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts, until warmed through
  • Spread remaining smokey aioli over tortillas, then fill with slaw, spinach and chicken. 
  • Top corn cobs with the butter to serve. Enjoy!

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

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