Caribbean Chicken Tacos
with Pineapple & Cucumber Salsa
Give chicken the "Jamaican jerk" treatment and bring the flavours of the Caribbean to taco night. For the quintessential experience, team the seasoned chicken with the sweet crunch of pineapple-cucumber salsa and a kick of heat from fresh chilli.
The quantities provided above are averages only.
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 clove
garlic
½ tin
pineapple slices
1
cucumber
½ head
cos lettuce
½
long red chilli
1 packet
chicken tenderloins
1 sachet
mild Caribbean jerk seasoning
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
¼ tsp
salt
½ tsp
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
Finely chop the garlic. Reserve the juice from the pineapple slices, then drain. Finely chop the cucumber. Shred the cos lettuce.
Slice the chicken tenderloin lengthways into 2cm-thick strips. In a medium bowl, combine the garlic, mild Caribbean jerk seasoning and the salt. Season with pepper and add a good drizzle of olive oil. Add the chicken and toss to coat. Set aside.
Heat a large frying pan over a high heat. When the pan is hot, cook the pineapple slices until browned, 3 minutes each side. Transfer to a chopping board and roughly chop. In a small bowl, combine the chopped pineapple and cucumber. Add the white wine vinegar, sugar and season with salt and pepper. Drizzle with olive oil and mix well. Set aside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the chicken in batches, tossing, until browned and cooked through, 3-4 minutes. Transfer to a plate.
TIP: Cooking the meat in batches will stop it from stewing and keep it tender.
Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through. In a small bowl, combine the mayonnaise and reserved pineapple juice (1/2 tbs for 2 people / 1 tbs for 4 people).
Thinly slice the long red chilli (if using). Bring everything to the table to serve. Build your tacos by topping the tortillas with lettuce, Caribbean chicken and pineapple-cucumber salsa. Drizzle over the pineapple mayo and garnish with some long red chilli.