BBQ Crumbed Chicken Tacos
with Charred Corn Salad & Ranch Dressing
Bites of seasoned tasty chicken are filling up these tacos to ensure taco night is as easy to cook as it is to eat. Add a little ranch dressing and BBQ mayo with a bit of veg and you’re good to go. It’s fun and scrumptious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
chicken breast
1 sachet
All-American spice blend
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
everything garnish
(Contains Sesame; May be present: Gluten, Wheat, Milk, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanut, Soy. )
1
carrot
1 tin
sweetcorn
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
mixed salad leaves
1 packet
ranch dressing
(Contains Egg, Milk;)
1 packet
BBQ sauce
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten, Wheat;)
1
egg
(Contains Egg;)
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Place your hand flat on top of each chicken breast and slice through to make two thin steaks. Cut chicken into 2cm strips. • In a shallow bowl, combine the plain flour and All-American spice blend. In a second shallow bowl, whisk the egg. • In a third shallow bowl, combine panko breadcrumbs, everything garnish and olive oil (2 tbs for 2 people / 1/4 cup for 4 people). • Dip chicken into flour mixture, followed by the egg and finally into the breadcrumb mixture. Set aside on a plate. TIP: No air fryer? Omit the oil from the crumb.
• Set air fryer to 200°C. Place crumbed chicken into the air fryer basket and cook, turning halfway, until golden and cooked through (when no longer pink inside), 8-10 minutes. • Transfer to a paper towel-lined plate.
TIP: No air fryer? Heat a large frying pan over medium-high heat and add enough olive oil to coat the base. When oil is hot, fry chicken until golden and cooked through, 3-4 minutes each side. TIP: Cook crumbed chicken in batches if needed!
• Meanwhile, grate carrot. Drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels, stirring, until lightly browned, 4-5 minutes. Transfer to a large bowl and set aside to cool. • Once the corn has slightly cooled, add carrot, mixed salad leaves, ranch dressing and a drizzle of white wine vinegar. Toss to coat and season. TIP: Cover the pan with a lid if the kernels are “popping” out.
• Microwave mini flourtortillas on a plate in 10 second bursts until warmed through. • Slice chicken if preferred. • Fill tortillas with charred corn salad and BBQ crumbed chicken. • Drizzle with BBQ sauce to serve. Enjoy!