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Mexican Chicken & Rainbow Veg Tacos

Mexican Chicken & Rainbow Veg Tacos

with Tangy Mango Mayo

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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!

Tags:Eat Me First
Allergens:GlutenEggRoyal Jelly, Bee Pollen, Propolis
Preparation Time
25 minutes
Cooking difficulty
Level 1
Ingredients 
serving 5 people
Ingredients
serving 5 people

1 packet

free range chicken thighs

1 sachet

mild Mexican spice blend

(ContainsGluten,May contain traces of allergens)

1 portion

red cabbage

1

carrot

1 bunch

coriander

1 packet

mini flour tortillas

(ContainsGluten)

1 tub

mango mayonnaise

(ContainsEgg,Royal Jelly, Bee Pollen, Propolis)

Not included in your delivery

tbs

olive oil

3 tsp

red wine vinegar

1 tsp

water

Nutritional Valuesper serving
Nutritional Valuesper serving
Energy (kJ)2950 kJ
Fat36.1 g
of which saturates6.4 g
Carbohydrate49.9 g
of which sugars8.1 g
Protein41.7 g
Sodium613 mg
Utensils
Utensils
Chopping board
Knife
Grater
Bowl
Pan
InstructionsPDF
Instructions
1

Chop the free-range chicken thigh into 2 cm pieces. Finely slice the red cabbage. Grate the carrot (unpeeled). Pick the coriander leaves.

2

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.

3

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.

4

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.

5

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.

6

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.