Quick Crumbed Mexican Chicken Tacos
with Garlic Aioli, Sour Cream & Cheddar Cheese
Some popping and finger-licking good times are ahead of you, once this one gets plated up. With a Mexican-spiced twist on your chicken, you'll be sure to finish every little bit of this one!
We’ve replaced the smokey aioli in this recipe with garlic aioli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
½ head
baby cos lettuce
1
tomato
1 tin
sweetcorn
½
lime
1 sachet
Tex-Mex spice blend
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
chicken breast
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
garlic aioli
(Contains Egg;)
1 packet
Light Sour Cream
(Contains Milk;)
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Cooking Steps
• Shred baby cos lettuce (see ingredients). • Finely chop tomato. • Drain sweetcorn. • Slice lime into wedges. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.
• To a shallow bowl, add Tex-Mex spice blend. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip chicken in the spice blend, followed by the egg and finally in the panko breadcrumbs. Transfer to a plate. • Heat a large frying pan over high heat. Add corn kernels and cook until lightly browned, 4-5 minutes. Set aside in a medium bowl.
TIP: Cover the pan with a lid if the kernels are “popping” out.
• Return frying pan to medium-high heat with enough olive oil to coat the base of the pan. Add chicken and cook until golden (when no longer pink inside), 3-5 minutes each side. Transfer to a paper towel-lined plate to rest. • Microwave mini flour tortillas on a plate in the microwave for 10-second bursts, until warmed through.
TIP: If your pan is getting crowded, cook in batches for the best results!
• Slice chicken. • Bring everything to the table. Fill your tortillas with a helping of garlic aioli, sour cream, cos lettuce, tomato, crumbed chicken slices and Cheddar cheese and top with the charred corn. • Squeeze over lime to serve. Enjoy!