Crumbed Mexican Chicken Tacos
with Smokey Aioli, Sour Cream & Extra 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!
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
Baby Cos Lettuce
1
Tomato
1
Lime
1
Tex-Mex Spice Blend
1
Panko Breadcrumbs
(Contains Wheat, Gluten; May be present: Soy. )
1
Chicken Tenderloins
1
Mini Flour Tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1
Smokey Aioli
(Contains Egg; May be present: Milk. )
1
Light Sour Cream
(Contains Milk;)
2
Cheddar Cheese
(Contains Milk;)
1
Sweetcorn
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
Nutritional Values
Cooking Steps
• Shred baby cos lettuce (see ingredients). • Finely chop tomato. • Drain sweetcorn. • Slice lime into wedges.
• 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 tenderloins 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.
• Set your air fryer to 200°C. Place crumbed chicken into air fryer basket and cook until golden and cooked through, 8-10 minutes. • Microwave mini flour tortillas on a plate in the microwave for 10-second bursts, until warmed through.
TIP: No air fryer? 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), 3-4 minutes each side. Transfer to a paper towel-lined plate to rest.
• Slice chicken. • Bring everything to the table. Fill your tortillas with a helping of smokey aioli, sour cream, cos lettuce, tomato, crumbed chicken slices and Cheddar cheese and top with the charred corn. • Squeeze over lime to serve. Enjoy!