Tex-Mex Chicken Tacos

Nutrition per serve

Ingredients

• 1clove garlic
• 1pcs tomato
• 1pcs spring onion
• 1pcs carrot
• 10g Tex-Mex seasoning
• 300g free-range chicken tenderloins
• 6pcs flour tortillas
• 1pcs avocado
• 50g feta
• 15ml olive oil
• 15ml extra virgin olive oil
• 10ml white wine vinegar

Method

1. Step 1 — Prep ingredients
   Check your avocado is ripe before starting this recipe (see cooking tip). Crush or finely chop the garlic. Coarsely chop the tomato. Thinly slice the spring onion on an angle. Coarsely grate the carrot.
2. Step 2 — Brown chicken
   Combine the garlic, Tex-Mex seasoning and 1 tbs olive oil in a shallow dish. Add the chicken and turn to coat. Heat a medium frypan over medium-high heat. Cook the chicken for 1 min each side or until golden (the chicken won't be cooked through).
3. Step 3 — Cook chicken
   Add the tomato and 1½ tbs water to the chicken. Cook, covered, for 4 mins. Uncover and cook for a further 3-4 mins until the chicken is cooked through and sauce is reduced. Remove the pan from the heat.
4. Step 4 — Prep carrot salad
   Meanwhile, combine 1 tbs extra virgin olive oil and 2 tsp white wine vinegar in a bowl and season with salt and pepper. Add the spring onion and carrot to the dressing and toss to combine.
5. Step 5 — Warm tortillas
   Put the tortillas on a plate, slightly overlapping, and microwave for 30 secs or until warmed through. (If you don't have a microwave, heat a large frypan over medium-high heat. Warm the tortillas, in batches, for 30 secs each side or until heated through.)
6. Step 6 — Get ready to serve
   Thinly slice the avocado and season with salt and pepper. Shred the chicken using two forks. Taste, then season with salt and pepper. Divide the chicken, carrot salad and avocado among the tortillas. Crumble over the feta and drizzle with the pan juices to serve.

Allergens

Sulphites, Gluten, Wheat, Milk