Coconut-Crusted Chicken Strip Tacos
with Charred Corn & Mango Mayo
This dish inspired by the island bound flavours of the Caribbean delights in all things tropical. From the coconut crust (great for keeping chicken moist) to mango mayonnaise (adding a perfect lightness to creamy mayo), these tortillas might be as good as a holiday. Well, almost.
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 packet
free range chicken breast
2 packet
shredded coconut
(Contains Sulphites;)
1 head
cos lettuce
1 cob
corn
1 bunch
coriander
1 unit
long red chilli
1 unit
lime
12 unit
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 tub
mango mayonnaise
(Contains Egg; May be present: Tree Nuts. )
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten, Wheat;)
1 tsp
salt
2 unit
egg
(Contains Egg;)
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. Slice the free-range chicken breast length-ways into 2 cm strips. TIP: Slice the chicken breast into 12 strips so you have one piece of chicken for each tortilla.
In the first shallow bowl, combine the plain flour and salt (use suggested amount). In the second shallow bowl, whisk the eggs with a fork. In the third shallow bowl, place the shredded coconut. Dip the chicken strips into the flour mixture, followed by the egg and finally into the coconut. Transfer the coated chicken to the oven tray lined with baking paper and drizzle (or spray) with olive oil. Place in the oven to bake for 15-20 minutes, or until golden and cooked through.
While the chicken is cooking, finely slice the cos lettuce. Slice the kernels off the corn cob. TIP: Do this in a large bowl to stop the corn kernels from flying everywhere. Slice the lime into wedges. Pick the coriander leaves. Finely slice the long red chilli (if using). TIP: Save the coriander and chilli for the adult portions to add an extra element of flavour.
Heat a drizzle of olive oil in a medium frying pan over a high heat. Add the corn kernels and cook, stirring occasionally, for 5 minutes, or until golden and lightly charred. Season to taste with a pinch of salt and pepper and remove the pan from the heat. TIP: Loosely cover the pan with foil between stirring to stop the kernels from jumping out of the pan.
Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 seconds, or until heated through.
Divide the mini tortillas between plates and top with the shredded lettuce, charred corn and coconut crusted chicken. Drizzle with the mango mayonnaise and squeeze over the juice from the lime wedges. TIP: Add as much or as little lime juice as you like depending on your taste preference. Sprinkle over the coriander and long red chilli (if using). TIP: Some like it hot but if you don’t, just hold back on the chilli.