Jamaican Jerk Chicken Tacos
with Baby Spinach Slaw & Smokey Aioli- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
Chicken tenderloins are all the rage so pile them up high in this taco dinner delight, packed full of Caribbean flavours that deserve some recognition. Thank you Caribbean jerk seasoning!
Ingredients
1 bag
baby spinach leaves
1
carrot
1 packet
chicken tenderloins
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 bag
shredded cabbage mix
1 packet
Plant-Based Smokey Aioli
(Contains: Soy;)
1 sachet
mild Caribbean jerk seasoning
Not included in your delivery
1
olive oil
20 g
plant-based butter (for the sauce)
1 drizzle
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Roughly chop baby spinach leaves. • Grate carrot.
• Heat a large frying pan to a medium-high heat with a drizzle of olive oil. • Cook chicken tenderloins, tossing occasionally, until browned, 3-4 minutes. • Add mild Caribbean jerk seasoning and plant-based butter, tossing, until fragrant, 1 minute.
• Meanwhile, microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • In a large bowl, combine spinach, shredded cabbage mix, carrot, a drizzle of olive oil and of vinegar. Season to taste.
• Spread each tortilla with plant-based smokey aioli then fill with baby spinach slaw and Jamaican jerk chicken. Enjoy!
