Mexican Chicken Tacos
with Avocado & Smokey Aioli Slaw- Soy
- Gluten
- Wheat
- May contain traces of allergens
- Milk
- Soy
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!
Ingredients
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: Soy, Gluten, Wheat; May be present: Milk, Soy.)
Not included in your delivery
olive oil
¼ cup
water
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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!
