Summer Chicken Tacos
with Mango Mayonnaise
- Gluten
- Wheat
- Soy
- Eggs
- Milk
- May contain traces of allergens
- Soy
- Traces of Tree Nuts
This dish is summer on a plate! They’re bursting at the seams with fresh flavours, but our favourite element has to be the mango mayonnaise that tops off this one-handed delight.
Ingredients
4 cup
red cabbage
1
lime
½ sachet
Mexican Seasoning
4 fillet
free range chicken breast
12
mini tortillas
(Contains: Gluten, Wheat, Soy May be present: Milk, Soy)
½ bunch
coriander
1 tub
mango mayonnaise
(Contains: Eggs May be present: Tree Nuts)
½
long red chilli
Not included in your delivery
4 tbs
olive oil
¼ cup
plain flour
(Contains: Gluten, Wheat)
Utensils
Cooking Steps
To prepare the ingredients, finely slice the red cabbage and measure out the required amount. Cut the lime into wedges, slice the chicken breast into 1 cm thick strips, pick the coriander leaves and slice the long red chilli.
Combine the red cabbage, 1 tablespoon of the olive oil and juice of half of the lime wedges in a large bowl. Season with salt and pepper and set aside.
Combine the plain flour, mild Mexican seasoning and a pinch of salt in a plastic bag. Add the chicken breast fillets to the plastic bag and carefully toss the chicken in the bag to coat well. Heat the remaining olive oil in a medium frying pan over a medium-high heat. Add the chicken in two batches and cook, turning, for 5-6 minutes, or until golden and cooked through.
Meanwhile, heat the mini tortillas in a microwave or sandwich press.
To serve, divide the tortillas between plates. Top with the red cabbage mixture, Mexican chicken, coriander, mango mayonnaise and long red chilli (if using). Serve with the remaining lime wedges.
