Double Southern-Spiced Chicken & Smokey Aioli Tacos
with Charred Corn Salsa & Cheddar Cheese
- Milk
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
It’s all hands on deck, this recipe is designed to be cooked by grown-ups and kids together! The ultimate in one-handed food, these tacos, loaded with classic American flavours, are best enjoyed cutlery free! Just add some charred corn salsa and BBQ mayo for an unforgettable flavour combo with a little bit of something for everyone.
Ingredients
1 sachet
All-American Spice Blend
1 packet
Cheddar Cheese
(Contains: Milk;)
660 g
Chicken Breast
1
Corn
1
Cucumber
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1
Tomato
1 packet
Plant-Based Smokey Aioli
(Contains: Soy;)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Finely chop cucumber and tomato.
• Cut chicken breast into 1cm strips.
• In a medium bowl, combine chicken, All-American spice blend and a drizzle of olive oil.
• Slice kernels off corn cob.
• Heat a large frying pan over high heat. Cook corn kernels until lightly browned,
4-5 minutes. Transfer to a large bowl. Set aside.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken strips until browned and cooked through, 4-5 minutes.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
TIP: Chicken is cooked through when it’s no longer pink inside.
• While chicken is cooking, to bowl with charred corn, add cucumber, tomato and a drizzle of white wine vinegar and olive oil. Toss to combine and season with salt and pepper.
• Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts until warmed through.
Little cooks: Take the lead by tossing the salsa!
• Build tacos by filling with Southern-spiced chicken, charred corn salsa and
Cheddar cheese.
• Drizzle over smokey aioli to serve. Enjoy!
Little cooks: Add the finishing touch by drizzling over the smokey aioli!
