Sichuan Garlic Chicken Tacos
with Creamy Slaw & Crispy Shallots
This Asian Mexican fusion taco is a wonderful mix of tasty garlic and umami flavours balanced with crisp veggies and cooling mayo. Bonus: it's ready on the table in no time.
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
cucumber
1 packet
chicken breast
1 packet
Sichuan garlic paste
(Contains: Fish, Gluten, Sesame, Soy, Wheat;)
1 packet
mayonnaise
(Contains: Eggs;)
1 tub
Japanese dressing
(Contains: Sesame, Soy;)
1 bag
slaw mix
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 bag
coriander
1 packet
crispy shallots
Not included in your delivery
olive oil
Utensils
Cooking Steps
Slice the cucumber into thin batons. Slice the chicken breast into 1cm strips.
Heat a large frying pan over a high heat with a drizzle of olive oil. When the oil is hot, cook the chicken, tossing, until cooked through, 4-5 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
Remove the frying pan from the heat and add the Sichuan garlic paste. Season with salt and pepper and stir to coat.
In a medium bowl, combine the mayonnaise and Japanese dressing. Add the slaw mix and toss to dress.
Heat the mini flour tortillas in a sandwich press or microwave on a plate in 10 second bursts or until warm.
Roughly chop the coriander. Bring everything to the table to serve. Build the tacos by adding a helping of the creamy slaw to each tortilla then topping with the Sichuan garlic chicken, cucumber and a sprinkling of coriander and crispy shallots.
