Quick Asian-Style Chicken Strip Tacos
with Creamy Slaw & Crispy Shallots
Everything tastes better in taco form. Case in point: this stunning cuisine mash-up! Steamy tortillas are filled with savoury-sweet Japanese-inspired chicken strips and topped with a creamy Southern-style slaw and crispy shallots. All of this ready in just 15 minutes, taco night just got a whole lot better.
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Ingredients
1 packet
oyster sauce
(Contains Mollusc; )
1 packet
Crispy Shallots
1
carrot
1
cucumber
1 bag
Shredded Cabbage Mix
6
Mini Flour Tortillas
(Contains Gluten; )
1 packet
garlic aioli
(Contains Egg, Soy; )
1 packet
chicken breast strips
Not included in your delivery
olive oil
1 tbs
brown sugar
1 tbs
soy sauce
(Contains Gluten, Soy; )
½ tbs
sesame oil (optional)
(Contains Sesame; )
1 drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Instructions
• Grate the carrot. Thinly slice cucumber into sticks. • In a small bowl, combine oyster sauce, the soy sauce and brown sugar.
Little cooks: Older kids can help grate the carrot under adult supervision.
• In a medium bowl, combine shredded cabbage mix, carrot, garlic aioli, the sesame oil and a drizzle of vinegar. Season to taste.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken strips until browned and cooked through, 3-4 minutes each side. • Add the oyster sauce mixture and stir until the chicken is coated, 1-2 minutes. • While the chicken is cooking, microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
Little cooks: Help warm the tortillas with oven gloves and under adult supervision. Be careful, the plate can get hot!
• Bring everything to the table to serve. Fill tortillas with some creamy slaw, cucumber and Asian-style chicken strips. • Sprinkle with crispy shallots to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the shallots!