Korean Chicken Tacos
with Pickled Onion & Lemon Aioli
A lip-smackingly good combo of garlic, soy and honey makes for some seriously tender chicken breast. Give it the taco treatment by adding lemon aioli and crisp salad ingredients, all wrapped up in soft flour tortillas for a fiesta with a Korean twist.
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
red onion
1
carrot
1 bag
Cos Lettuce
½
long red chilli
½
lemon
1 clove
garlic
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
crispy shallots
Not included in your delivery
olive oil
2 tbs
soy sauce
(Contains Gluten, Soy;)
1 tbs
honey
¼ cup
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Instructions
Thinly slice the red onion (see ingredients). Combine the onion, vinegar and a generous pinch of salt and sugar in a small bowl. Add just enough water to cover the onion, stir to coat and set aside.
TIP: If you don't like pickled onion, you can cook the onion in step 4 with the chicken.
Grate the carrot. Shred the cos lettuce leaves. Thinly slice the long red chilli (if using). Slice the lemon into wedges. In a medium bowl, combine the carrot, lettuce, chilli and a squeeze of lemon juice. Season with salt and pepper. Toss to coat. Set aside.
Finely chop the garlic. Slice the chicken breast into 1cm-thick strips. In a small bowl, combine the garlic, soy sauce and honey. Add the chicken, tossing to coat.
In a large frying pan, heat a drizzle of olive oil over a high heat. Using tongs, pick up the chicken, allowing any excess marinade to drip back into the bowl. Transfer the chicken to the pan and cook, tossing, until browned and cooked through, 3-4 minutes each side. Add the honey-soy mixture, then remove the pan from the heat, tossing the chicken to coat.
TIP: Cook the chicken in batches if your pan is getting crowded. This will ensure it stays tender!
TIP: Chicken is cooked through when it's no longer pink inside.
Microwave the mini flourtortillas on a plate for 10 second bursts, until warmed through. In a small bowl, combine the garlic aioli and a generous squeeze of lemon juice.
Drain the pickled onion. Spread some lemon aioli over the tortillas and top with the veggies, Korean chicken and pickled onion. Sprinkle with the crispy shallots. Serve with any remaining lemon wedges.