Cancun chicken tacos

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

with 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:

1. TO PREPARE THE CRUNCHY SLAW:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the corn then season with salt and pepper and cook for 2-3 mins, stirring occasionally to create a char. Add to a serving bowl with the rainbow coleslaw, baby cos leaves and tasty cheese. Drizzle with olive oil, season with salt and pepper and toss to combine.
2. TO COOK THE CHICKEN:
Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut each breast into 2 cm strips and place into a bowl with the Cancun seasoning oil then mix to coat well. Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot, add the chicken and cook for 2-3 minutes each side or until cooked through.
3. TO HEAT THE TACOS:
Fry pan option (preferred): Place a non-stick frying pan over a medium heat and warm the wholemeal 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.
TO SERVE:
Spoon the chipotle mayo onto each taco and spread using the back of a spoon. Top with the crunchy slaw and chicken then spoon over the capsicum salsa. Serve any remaining garnishes on the side.