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 spiced chicken, 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
2
chicken breast
1
All-American Spice Blend
1
Mini Flour Tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1
Cheddar Cheese
(Contains Milk;)
1
BBQ Mayo
(Contains Egg; May be present: Milk. )
1
Avocado
1
Corn
Not included in your delivery
1
olive oil
white wine vinegar
Nutritional Values
Cooking Steps
• 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 aside. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken strips until browned and cooked through, 4-5 minutes.
TIP: Chicken is cooked through when it is no longer pink inside. TIP: Cover the pan with a lid if the kernels are “popping” out. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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 aside. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken strips, in batches, until browned and cooked through, 4-5 minutes.
TIP: Chicken is cooked through when it is no longer pink inside. TIP: Cover the pan with a lid if the kernels are “popping” out.
• 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. • Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
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! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~