Quick Asian Chicken Tacos
with Japanese Mayo- Sesame
- Soy
- Fish
- Gluten
- Wheat
- Eggs
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Ingredients
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
1 packet
Sichuan Garlic Paste
(Contains: Sesame, Soy, Fish, Gluten;)
1 packet
Crunchy Fried Noodles
(Contains: Gluten, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 tin
Sweetcorn
6
Mini Flour Tortillas
(Contains: Soy, Gluten, Wheat; May be present: Milk, Soy.)
330 g
Chicken Tenderloins
1 packet
Slaw Mix
1 packet
Coriander
1 packet
Mayonnaise
(Contains: Eggs;)
Cooking Steps
Drain the sweetcorn. Roughly chop the coriander.
In a medium bowl, combine the mayonnaise and Japanese dressing. Add the slaw mix and toss to coat.
Heat a large frying pan over a high heat. Cook the sweetcorn, tossing, until lightly charred 4-5 minutes. TIP: Cover the pan with a lid if the corn kernels are "popping" out.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken tenderloins until browned and cooked through, 3-4 minutes each side. Remove the frying pan from the heat and add the Sichuan garlic paste. Season with salt and pepper and stir to coat. TIP: Chicken is cooked through when it's no longer pink inside.
Microwave the mini flour tortillas on a plate in 10 second bursts or until warm.
Bring everything to the table to serve. Build the tacos by adding a helping of the dressed slaw mix to the tortilla then topping with the Sichuan garlic chicken, corn and a sprinkling of coriander and crunchy fried noodles.
