Mango-Glazed Jerk Chicken Tacos
with Kiwi Salsa- Sulphites
- Wheat
- Mustard
- Egg
- Soy
- May contain traces of allergens
- Egg
- Milk
- Tree nuts
- Sesame
- Soy
- Wheat
- Crustaceans
- Mustard
- Sulphites
- Fish
- Gluten
- Peanuts
- Triticale
Kiwi is the perfect sweet-and-sour ingredient to add a boost of flavour to standard salsa. It really amps up these Mango-Glazed Jerk Chicken Tacos! Ingredients: Chicken tenders • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Coleslaw mix (carrot, green cabbage, red cabbage) • Baby tomatoes • Kiwis • Limes • Mango chutney (sugars (sugar, mango puree), mango, concentrated vinegar, salt, garlic powder, spices, xanthan gum, ascorbic acid, beta carotene, sodium benzoate, potassium sorbate) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Jalapeno pepper • Cilantro • Jerk spice blend (spices, sugar (brown sugar, maltodextrin, sugar), salt, paprika powder, onion powder, garlic powder, sea salt, herbs, canola oil, silicon dioxide) (sulphites).
Ingredients
310 g
Chicken Breast Tenders
6 unit(s)
Flour Tortillas
(Contains: May contain traces of allergens, Sulphites, Egg, Milk, Tree nuts, Sesame, Soy, Wheat, Wheat)
170 g
Coleslaw Cabbage Mix
113 g
Baby Tomatoes
1 unit(s)
Kiwi
1 unit(s)
Lime
1 unit(s)
Jalapeño
7 g
Cilantro
2 tbsp
Mango Chutney
(Contains: Crustaceans, Mustard, Sesame, Egg, Soy, Sulphites, Tree nuts, Fish, Gluten, Milk, Wheat, May contain traces of allergens)
2 tbsp
Mayonnaise
(Contains: Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard, May contain traces of allergens, Mustard, Egg)
1 tbsp
Soy Sauce
(Contains: Gluten, Sesame, Egg, Sulphites, Mustard, Milk, Crustaceans, Soy, Fish, Wheat, Tree nuts, May contain traces of allergens, Wheat, Soy, Sulphites)
1 tbsp
Jerk Spice Blend
(Contains: Milk, Sulphites, Peanuts, Soy, Mustard, Sesame, Tree nuts, Wheat, Triticale, May contain traces of allergens, Sulphites)
Not included in your delivery
½ tsp
Sugar*
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Pat chicken dry with paper towels.
- Toss chicken with 1 tbsp (2 tbsp) oil, then sprinkle all over with Jerk Spice Blend on a foil-lined baking sheet. Season with salt and pepper.
- Broil in the middle of the oven until cooked through, 8-10 min.**
- Meanwhile, halve tomatoes.
- Peel, then cut kiwi into 1/4-inch pieces.
- Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños.)
- Finely chop cilantro.
- Zest, then juice lime.
- Combine tomatoes, kiwi, half the jalapeños, half the cilantro, 1/2 tbsp (1 tbsp) oil, 1/2 tbsp (1 tbsp) lime juice, 1/4 tsp (1/2 tsp) sugar and 1/2 tsp (1 tsp) lime zest to a medium bowl. Season with salt and pepper, then toss to combine.
- Heat a large non-stick pan over medium heat.
- When hot, add soy sauce, half the mango chutney (use all for 4 ppl) and 2 tbsp (4 tbsp) water. Add cooked chicken. Bring to a simmer. Cook, flipping chicken occasionally, until glaze thickens slightly and coats chicken, 2-4 min.
- Stir any chicken juices from the baking sheet into the glaze.
- Remove from heat.
- Combine coleslaw cabbage mix, mayo, remaining jalapeños, remaining cilantro, 1/4 tsp (1/2 tsp) sugar, 1/2 tbsp (1 tbsp) lime juice and 1/2 tsp (1 tsp) lime zest in a large bowl. Season with salt and pepper.
- Just before serving, wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 30 sec-1 min. (TIP: You can skip this step if you don't want to warm the tortillas.)
- Divide tortillas between plates. Top with coleslaw, chicken and salsa.
