Cancun chicken tacos

Name: Cancun chicken tacos
Cook time: 25 min
Yield: 4

with a crunchy slaw and capsicum salsa

Ready in around 25 mins

RECIPE FACT:

Second only to Australia’s famous Great Barrier Reef, the Maya Barrier Reef is one of Cancun’s major draws.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat oven to 210°C fan bake (if using for the tacos)
TO PREPARE THE CRUNCHY SLAW:

Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the corn, season with salt and pepper and cook for 2-3 mins to create a char. Add to a serving bowl with the rainbow coleslaw, baby cos leaves and tasty cheese. Drizzle with olive oil and season with salt and pepper and mix gently to combine.
TO COOK THE CHICKEN:

Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut each chicken breast into 2 cm strips. Place the Cancun seasoning oil into a bowl, add the pieces of chicken and mix to coat all over. Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot add the chicken pieces and cook for 2-3 minutes each side or until cooked through.
TO HEAT THE TACOS:

Fry pan option (preferred): Heat a non-stick frying pan over a medium heat and warm the tacos for 20-30 secs on each side. Remove from the pan, cover to keep warm and repeat until all are heated. Oven option: Wrap the tacos in tinfoil and place in the oven for 4-5 mins
TO SERVE:

On each taco place 1 tsp of chipotle mayo and spread using the back of a spoon. Top with the crunchy slaw and the chicken. Finish with a spoon of capsicum salsa. Serve any remaining garnish on the side.