Mexican Chicken & Rainbow Veg Tacos
with Tangy Mango Mayo
Few things look as colourful as these tacos – with bright red cabbage and bold carrot. But the real star of this dish is the mayonnaise. The hint of mango amidst the expected tang of mayonnaise we all know and love, means you’re in for a sweet ride!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Free Range Chicken Thighs
1 sachet
Mild Mexican Spice Blend
(Contains: Gluten;)
1 portion
red cabbage
1
carrot
1 bunch
coriander
1 packet
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 tub
mango mayonnaise
(Contains: Eggs; May be present: Tree Nuts.)
Not included in your delivery
tbs
olive oil
3 tsp
red wine vinegar
1 tsp
water
Utensils
Cooking Steps
Chop the free-range chicken thigh into 2 cm pieces. Finely slice the red cabbage. Grate the carrot (unpeeled). Pick the coriander leaves.
In a medium bowl, add the chicken thigh, the mild Mexican spice blend and a drizzle of olive oil. Toss to coat the chicken in the spice and season with a good pinch of salt and pepper. Set aside to marinate.
Heat a large frying pan over a medium-high heat. Add a drizzle of olive oil and the red cabbage and cook for 3-4 minutes, or until softened. Add the vinegar and the water *check the ingredients list for the amount) and cook for 1 minute. Remove from the heat and transfer to a medium bowl. Cover with foil to keep warm.
Return the frying pan to a medium-high heat. Add a drizzle of olive oil and cook the Mexican chicken for 5-6 minutes, or until cooked through and golden. Set aside.
While the chicken is cooking, heat the mini flour tortillas on a plate in the microwave or in a sandwich press for a few seconds, or until warmed through.
Divide the mini flour tortillas between plates and top with the red cabbage, the grated carrot and the Mexican chicken. Dollop with the mango mayonnaise and sprinkle with the coriander.
