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Chicken & Cabbage Slaw Tacos

Chicken & Cabbage Slaw Tacos

with Mango Mayonnaise

3.4 / 4 Rating
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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:Family Box
Allergens:GlutenEggRoyal Jelly, Bee Pollen, Propolis
Preparation Time
35 minutes
Cooking difficulty
Level 1
Ingredients 
serving 5 people
Ingredients
serving 5 people

1 portion

red cabbage

1 unit

lemon

1 sachet

mild Mexican spice blend

(ContainsGluten,May contain traces of allergens)

1 packet

free range chicken thighs

12 unit

mini tortillas

(ContainsGluten)

1 bunch

coriander

1 tub

mango mayonnaise

(ContainsEgg,Royal Jelly, Bee Pollen, Propolis)

1 unit

long red chilli

2 unit

tomato

Not included in your delivery

olive oil

¼ cup

plain flour

(ContainsGluten)

½ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesper serving
Energy (kJ)3430 kJ
Fat46.7 g
of which saturates7.9 g
Carbohydrate54.1 g
of which sugars6.2 g
Protein42.9 g
Sodium586 mg
Utensils
Utensils
Chopping board
Knife
Large Bowl
Plastic Bag
Pan
Plate
Spoon
InstructionsPDF
Instructions
1

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).

2

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.

3

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.

4

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.

5

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.

6

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.

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