Spiced Chicken & BBQ Mayo Tacos
with Charred Corn Salsa & Cheddar Cheese
- Gluten
- Soy
- Wheat
- Milk
- Eggs
- May contain traces of allergens
- Milk
- Soy
Ingredients
1
Cucumber
1
Tomato
1
Avocado
1
Corn
1
Chicken Breast
1
All-American Spice Blend
1
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1
Cheddar Cheese
(Contains: Milk;)
1
BBQ Mayo
(Contains: Eggs; May be present: Milk.)
Not included in your delivery
1
olive oil
white wine vinegar
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Finely chop cucumber and tomato. Slice avocado (see ingredients) in half, scoop out flesh and dice. • Cut chicken breast into 1 cm strips. • In a medium bowl, combine chicken, All-American spice blend and a drizzle of olive oil.
Little cooks: Help scoop out the avo!
• Slice kernels off corn cob. Heat a large frying pan over high heat. • Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl. Set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken strips until browned and cooked through, 4-5 minutes.
TIP: Chicken is cooked through when it is no longer pink inside. TIP: Cover the pan with a lid if the kernels are “popping” out.
• While chicken is cooking, to bowl with charred corn, add cucumber, tomato, avocado, a drizzle of white wine vinegar and olive oil. Toss to combine and season with salt and pepper. • Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
Little cooks: Take the lead by tossing the salsa!
• Build tacos by filling with spiced chicken, Cheddar cheese and some charred corn salsa. • Drizzle over BBQ mayo. Serve with any remaining salsa. Enjoy!
Little cooks: Work your magic and add the finishing touch by drizzling over the BBQ mayo!
