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Mexican Chicken Tacos

Mexican Chicken Tacos

with Avocado & Smokey Aioli Slaw

Chicken strips are all the rage so pile them up high in this taco dinner delight, packed full of Mexican flavours that deserve some recognition. Thank you Mexican Fiesta spice blend!

Tags:
Spicy
Allergens:
Soy
•Gluten
•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 tin

sweetcorn

1 bunch

spring onion

1

carrot

1

avocado

1 packet

chicken breast

1 sachet

Mexican Fiesta spice blend

1 bag

shredded cabbage mix

1 packet

Plant-Based Smokey Aioli

(Contains Soy;)

6

mini flour tortillas

(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )

Not included in your delivery

olive oil

¼ cup

water

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Nutritional Values

Energy (kJ)3166 kJ
Fat39.1 g
of which saturates6.1 g
Carbohydrate51.9 g
of which sugars11.4 g
Protein46.2 g
Sodium1332 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

Cooking Steps

1
1

• Drain sweetcorn. Heat a large frying pan over high heat. • Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl. • Meanwhile, thinly slice spring onion. Grate carrot. Slice avocado in half, scoop out flesh and thinly slice

TIP: Cover the pan with a lid if the kernels are "popping" out.

2
2

• Cut chicken breast into thin strips. • Return frying pan to high heat with a drizzle of olive oil. • Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes. In the last minute of cook time, sprinkle over Mexican Fiesta spice blend and the water, tossing to coat.

3
3

• Meanwhile, to the bowl with charred corn, add carrot, avocado, shredded cabbage mix, plant-based smokey aioli and a drizzle of olive oil. • Toss to coat and season to taste.

4
4

• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • Fill tortillas with smokey aioli slaw and plant-based Mexican chicken. Sprinkle over spring onion to serve. Enjoy!