All-American Chicken Tacos
with Sweet Potato Fries, Caramelised Onion & Smokey Aioli
You'll be smiling all the way to the table when you dish up these show-stopping tacos. Fill them with oven-baked fries, chicken, sweet caramelised onion, crisp salad and smokey aioli and soak up the state of bliss that follows!
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 packet
chicken breast
2
sweet potato
1
brown onion
1
tomato
1 tin
sweetcorn
1 sachet
All-American spice blend
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
2 packet
smokey aioli
(Contains Egg; May be present: Milk. )
1 packet
mixed salad leaves
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Slice chicken breast into thin strips. • Cut potato into fries. Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes. • Meanwhile, thinly slice brown onion. Slice cucumber into thin sticks. Roughly chop tomato.
TIP: If your oven tray is crowded, divide the fries between two trays.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring regularly, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, the brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. • Season with salt and pepper, then transfer to a bowl.
• SPICY! This is a mild spice blend, but use less if you're sensitive to heat. In a medium bowl, combine All-American spice blend and a drizzle of olive oil. Add chicken, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes. • When chicken is almost ready, microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
• Spread tortillas with a layer of smokey aioli. • Fill with mixed salad leaves, some fries, chicken and caramelised onion. • Top with a helping of cucumber and tomato. • Serve any remaining fries on the side. Enjoy!