Who said quick meals can’t be bursting with flavour, Chef? This mouthwatering Mexican tortilla recipe shows it’s possible to spend less time in the kitchen while still making unforgettable meals. Featuring a toasted tortilla layered with corn, golden chicken, cabbage, a sour cream drizzle, guacamole, a kick from the jalapeños, and a crunch from the crispy onions.
Mexican Chicken Tacos
Mexican Chicken Tacos
with guacamole & pickled jalapeños
Hands on Time: 15 - 15 minutes
Overall Time: 15 - 20 minutes
Ingredients:
- Chicken
- Corn
- Corn Tortillas
- Crispy Onion Bits
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Coriander
- Guacamole
- Mexican Spice
- Shredded Cabbage
- Sliced Pickled Jalapeños
- Sour Cream
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
MMMEXICAN CHICKEN
Place a pan (with a lid) over medium-high heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the Mexican spice. Remove from the pan and rest for 5 minutes before slicing and seasoning.
CORN & CABBAGE & SOUR CREAM
While the chicken is resting, toss together the corn, the shredded cabbage, a drizzle of olive oil, and seasoning. In a small bowl, loosen the sour cream with water in 5ml increments until drizzling consistency.
TOASTY TORTILLA
Spread the tortillas on a plate in a single layer, sprinkle with small droplets of water, and heat up in the microwave, 30-60 seconds. Alternatively, place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
LET’S WRAP THIS UP!
Top the warmed tortillas with the fresh shredded cabbage & corn and the sliced chicken. Drizzle over the sour cream and dollop over the guacamole. Garnish with the chopped coriander. Scatter over the drained jalapeños (to taste) and the crispy onions. Wonderful work, Chef!
Free-range Chicken Breast - 1
Mexican Spice - 10ml
Corn - 50g
Shredded Cabbage - 100g
Sour Cream - 30ml
Corn Tortillas - 3
Guacamole - 1 unit
Fresh Coriander - 3g
Sliced Pickled Jalapeños - 20g
Crispy Onion Bits - 20ml
MMMEXICAN CHICKEN
Place a pan (with a lid) over medium-high heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the Mexican spice. Remove from the pan and rest for 5 minutes before slicing and seasoning.
CORN & CABBAGE & SOUR CREAM
While the chicken is resting, toss together the corn, the shredded cabbage, a drizzle of olive oil, and seasoning. In a small bowl, loosen the sour cream with water in 5ml increments until drizzling consistency.
TOASTY TORTILLA
Spread the tortillas on a plate in a single layer, sprinkle with small droplets of water, and heat up in the microwave, 30-60 seconds. Alternatively, place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
LET’S WRAP THIS UP!
Top the warmed tortillas with the fresh shredded cabbage & corn and the sliced chicken. Drizzle over the sour cream and dollop over the guacamole. Garnish with the chopped coriander. Scatter over the drained jalapeños (to taste) and the crispy onions. Wonderful work, Chef!
Free-range Chicken Breasts - 2
Mexican Spice - 20ml
Corn - 100g
Shredded Cabbage - 200g
Sour Cream - 60ml
Corn Tortillas - 6
Guacamole - 1 unit
Fresh Coriander - 5g
Sliced Pickled Jalapeños - 40g
Crispy Onion Bits - 40ml
MMMEXICAN CHICKEN
Place a pan (with a lid) over medium-high heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the Mexican spice. Remove from the pan and rest for 5 minutes before slicing and seasoning.
CORN & CABBAGE & SOUR CREAM
While the chicken is resting, toss together the corn, the shredded cabbage, a drizzle of olive oil, and seasoning. In a small bowl, loosen the sour cream with water in 5ml increments until drizzling consistency.
TOASTY TORTILLA
Spread the tortillas on a plate in a single layer, sprinkle with small droplets of water, and heat up in the microwave, 30-60 seconds. Alternatively, place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
LET’S WRAP THIS UP!
Top the warmed tortillas with the fresh shredded cabbage & corn and the sliced chicken. Drizzle over the sour cream and dollop over the guacamole. Garnish with the chopped coriander. Scatter over the drained jalapeños (to taste) and the crispy onions. Wonderful work, Chef!
Free-range Chicken Breasts - 3
Mexican Spice - 30ml
Corn - 150g
Shredded Cabbage - 300g
Sour Cream - 90ml
Corn Tortillas - 9
Guacamole - 2 units
Fresh Coriander - 8g
Sliced Pickled Jalapeños - 60g
Crispy Onion Bits - 60ml
MMMEXICAN CHICKEN
Place a pan (with a lid) over medium-high heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the Mexican spice. Remove from the pan and rest for 5 minutes before slicing and seasoning.
CORN & CABBAGE & SOUR CREAM
While the chicken is resting, toss together the corn, the shredded cabbage, a drizzle of olive oil, and seasoning. In a small bowl, loosen the sour cream with water in 5ml increments until drizzling consistency.
TOASTY TORTILLA
Spread the tortillas on a plate in a single layer, sprinkle with small droplets of water, and heat up in the microwave, 30-60 seconds. Alternatively, place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
LET’S WRAP THIS UP!
Top the warmed tortillas with the fresh shredded cabbage & corn and the sliced chicken. Drizzle over the sour cream and dollop over the guacamole. Garnish with the chopped coriander. Scatter over the drained jalapeños (to taste) and the crispy onions. Wonderful work, Chef!
Free-range Chicken Breasts - 4
Mexican Spice - 40ml
Corn - 200g
Shredded Cabbage - 400g
Sour Cream - 100ml
Corn Tortillas - 12
Guacamole - 2 units
Fresh Coriander - 10g
Sliced Pickled Jalapeños - 80g
Crispy Onion Bits - 80ml
Woolies Products in this dish
