Chicken & Cabbage Slaw Tacos

Chicken & Cabbage Slaw Tacos

with Mango Mayonnaise

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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

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes
Cooking difficultyEasy

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

1 portion

red cabbage

1 unit


1 sachet

mild Mexican spice blend


1 packet

free range chicken thighs

12 unit

mini tortillas


1 bunch


1 tub

mango mayonnaise

(ContainsEggMay be present Tree Nuts)

1 unit

long red chilli

2 unit


Not included in your delivery

olive oil

¼ cup

plain flour


½ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3430 kJ
Fat46.7 g
of which saturates7.9 g
Carbohydrate54.1 g
of which sugars6.2 g
Dietary Fibre0 g
Protein42.9 g
Cholesterol0 mg
Sodium586 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Large Bowl
Plastic Bag
Instructionsarrow up iconarrow up icon
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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.