Chicken Tacos with Tangy Cabbage

and Sriracha Mayo

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Instructions

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1 Prep ingredients

Slice the chicken into goujons. Peel and thinly slice the onion

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2 Chop cabbage

Slice the cabbage as thinly as possible. Add it to a bowl and massage it gently for 30 secs until slightly softened. Chop the fresh coriander and add it to the cabbage. Season with 1/1.5/2 Tbsp of lime juice, apple cider vinegar and a drizzle of olive oil. Set aside.

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3 Mix mayo

In a small bowl or glass, combine the mayonnaise and sriracha (spicy!). Set aside.

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4 Fry taco filling

Heat a large pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the chicken goujons and onions, and fry with a pinch of salt for 5 min or until the chicken is cooked through. Add the taco seasoning (spicy!) and cook for 1 min further. Finally sprinkle with the grated cheddar and mozzarella and allow it to melt.

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5 Warm tortillas

Heat the tortilla wraps in the microwave for 30-60 secs until warm.

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6 Serve

Use the warm tortilla wraps as taco shells. Load them with the chicken filling and the lime cabbage. Serve with the sriracha mayonnaise (spicy!).

Tips for fussy eaters

Season their portion of chicken lightly and leave out the sriracha.

Pro tip

Some like it hot! If you have chipotle powder, jalapeno slices or fresh chilli, add them to the chicken filling.

Lightning prep and easy clean-up, not to mention great flavours!

Cooking Time: 20 min

Cals 737 · Prot 61 · Carbs 29 · Fat 41

Ingredients

Number of people

Taco filling

Chicken breast 400 Grams
Red onion 1 Piece
Vegetable oil 2 Tbsp
Salt 0.5 Tsp
Taco seasoning 15 Grams
Grated cheddar 60 Grams
Grated mozzarella 60 Grams

Cabbage

Red cabbage 300 Grams
Fresh coriander 15 Grams
Lime 2 Pieces
Apple cider vinegar 15 ML
Olive oil 1 Tbsp

Sriracha mayo

Mayonnaise 50 Grams
Sriracha sauce 14 Grams

To serve

6'' tortilla wraps 6 Piece

Lightning prep and easy clean-up, not to mention great flavours!

Cooking Time: 20 min

Cals 737 · Prot 61 · Carbs 29 · Fat 41

Instructions

photo

1 Prep ingredients

Slice the chicken into goujons. Peel and thinly slice the onion

photo

2 Chop cabbage

Slice the cabbage as thinly as possible. Add it to a bowl and massage it gently for 30 secs until slightly softened. Chop the fresh coriander and add it to the cabbage. Season with 1/1.5/2 Tbsp of lime juice, apple cider vinegar and a drizzle of olive oil. Set aside.

photo

3 Mix mayo

In a small bowl or glass, combine the mayonnaise and sriracha (spicy!). Set aside.

photo

4 Fry taco filling

Heat a large pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the chicken goujons and onions, and fry with a pinch of salt for 5 min or until the chicken is cooked through. Add the taco seasoning (spicy!) and cook for 1 min further. Finally sprinkle with the grated cheddar and mozzarella and allow it to melt.

photo

5 Warm tortillas

Heat the tortilla wraps in the microwave for 30-60 secs until warm.

photo

6 Serve

Use the warm tortilla wraps as taco shells. Load them with the chicken filling and the lime cabbage. Serve with the sriracha mayonnaise (spicy!).

Tips for fussy eaters

Season their portion of chicken lightly and leave out the sriracha.

Pro tip

Some like it hot! If you have chipotle powder, jalapeno slices or fresh chilli, add them to the chicken filling.

Ingredients

Number of people

Taco filling

Chicken breast 400 Grams
Red onion 1 Piece
Vegetable oil 2 Tbsp
Salt 0.5 Tsp
Taco seasoning 15 Grams
Grated cheddar 60 Grams
Grated mozzarella 60 Grams

Cabbage

Red cabbage 300 Grams
Fresh coriander 15 Grams
Lime 2 Pieces
Apple cider vinegar 15 ML
Olive oil 1 Tbsp

Sriracha mayo

Mayonnaise 50 Grams
Sriracha sauce 14 Grams

To serve

6'' tortilla wraps 6 Piece
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