Double Spiced Chicken & Hard Shell Tacos
with BBQ Mayo, Charred Corn Salsa & Cheddar Cheese
It’s all hands on deck, this recipe is designed to be cooked by grown-ups and kids together! The ultimate in one-handed food, these tacos, loaded with classic American flavours, are best enjoyed cutlery free! Just add some charred corn salsa and BBQ mayo for an unforgettable flavour combo with a little bit of something for everyone.
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
cucumber
1
tomato
½
avocado
2 packet
chicken breast
1 sachet
All-American spice blend
1 cob
corn
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
BBQ mayo
(Contains Egg; May be present: Milk. )
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 200°C/180°C fan-forced. • Finely chop cucumber and tomato. Slice avocado (see ingredients) in half, scoop out flesh and dice. • Cut chicken breast into 1 cm strips. • In a medium bowl, combine chicken, All-American spice blend and a drizzle of olive oil.
Little cooks: Help scoop out the avo!
• Slice kernels off corn cob. Heat a large frying pan over high heat. • Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl. Set a
TIP: Cover the pan with a lid if the kernels are “popping” out.
• Drape mini flour tortillas in between wire racks and bake until golden, 8-12 minutes.
• Meanwhile, return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken strips, tossing, in batches, until browned and cooked through, 4-5 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
• While chicken is cooking, to bowl with charred corn, add cucumber, tomato, avocado, a drizzle of white wine vinegar and olive oil. • Toss to combine and season with salt and pepper.
Little cooks: Take the lead by tossing the salsa!
• Build tacos by filling with spiced chicken, Cheddar cheese and some charred corn salsa. • Drizzle over BBQ mayo. Serve with any remaining salsa. Enjoy!
Little cooks: Work your magic and add the finishing touch by drizzling over the BBQ mayo!