Cancun chicken tacos
Ready in around 25 mins
- Energy: 3545kj (848Kcal)
- Protein: 42g
- Carbohydrate: 50g
- Fat: 52g
- Contains: Milk, Egg, Soy
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BEFORE COOKING:
Preheat oven to 210°C fan bake (if using for the tacos).
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1. 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.
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2. TO COOK THE CHICKEN:
Remove the free-range chicken thigh from its packaging and pat dry with a paper towel. Cut the chicken thigh into 6 even pieces. 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 3-4 minutes each side or until cooked through.
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3. TO HEAT THE TACOS:
Fry pan option (preferred): Heat a non-stick frying pan over a medium heat and warm the GF corn tortillas 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
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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.
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- 1 pack of free-range chicken thighs
- 1 pack of GF corn tortillas
- 1 pot of Chipotle mayo
- 1 pot of Cancun seasoning oil
- 1 pot of capsicum salsa
- 1 pot of tasty cheese
- 1 pot of corn
- 1 bag of rainbow coleslaw
- 1 bag of baby cos leaves
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