Top-Rated Chicken Tacos

Nutrition per serve

Ingredients

• 1pcs spring onion
• 1pcs carrot
• 1pcs Lebanese cucumber
• 1pcs tomato
• 1pcs lime
• 5g smoky barbecue seasoning
• 300g free-range chicken breast fillet
• 6pcs flour tortillas
• 50g aioli mayonnaise
• 50g baby spinach leaves
• 5ml extra virgin olive oil
• 10ml olive oil

Method

1. Step 1 — Prep salad ingredients
   Thinly slice the spring onion. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Peel the cucumber into ribbons with a vegetable peeler.
2. Step 2 — Make tomato salsa
   Finely chop the tomato. Finely grate the zest of half the lime*, then juice the half. Combine the tomato, spring onion, 1 tsp lime juice and 1 tsp extra virgin olive oil in a bowl. Season with salt and pepper.
3. Step 3 — Season chicken
   Combine the barbecue seasoning and 2 tsp olive oil in a large bowl and season with salt and pepper. Thinly slice the chicken into strips. Add the chicken to the seasoning mixture and stir to coat.
4. Step 4 — Cook chicken
   Heat a medium frypan over medium-high heat. Cook the chicken, stirring occasionally, for 2-3 mins until golden and cooked through. Remove from the heat.
5. Step 5 — Warm tortillas
   Just before serving, put the tortillas on a plate, slightly overlapping, and microwave for 30 secs or until warmed through. (Or, warm the tortillas, in batches, in a frypan over medium-high heat for 30 secs each side.)
6. Step 6 — Make lime aioli
   Put the aioli, 1 tsp lime juice* and ½ tsp lime zest* in a bowl, season with salt and pepper and stir to combine. Divide the tortillas among plates and spread with the lime aioli. Fill with the spinach, carrot, cucumber, chicken and tomato salsa to serve.

Allergens

Sulphites, Gluten, Wheat, Egg