Popcorn Chicken & Bacon Jam Tacos
with Avocado, Deluxe Slaw & Sour Cream
These next-level tacos will truly take dinnertime to new heights. With a homemade bacon jam, these are no ordinary tacos. With popcorn chicken, avocado slices, slaw, sour cream and cheese to round the dish out, you'll be humming away with each bite.
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
avocado
1
red onion
1 packet
chicken thigh
1 packet
diced bacon
(May be present: Soy. )
1 packet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 bag
Deluxe Slaw Mix
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
Light Sour Cream
(Contains Milk;)
1 packet
smoked Cheddar cheese
(Contains Milk;)
1 sachet
Mexican Fiesta spice blend
Not included in your delivery
olive oil
2 tbs
water
1 tsp
brown sugar
1 drizzle
white wine vinegar
1 tsp
balsamic vinegar
Nutritional Values
Utensils
Instructions
• Cut cucumber into thin sticks. • Slice avocado in half, scoop out flesh and thinly slice. Thinly slice red onion. • Grate smoked Cheddar cheese. • Cut chicken thigh into 2cm chunks. • In a medium bowl, combine Mexican Fiesta spice blend, a pinch of salt and a drizzle of olive oil. Add chicken and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion and diced bacon, breaking bacon up with a spoon, until starting to brown, 4-6 minutes. • Add the water, the balsamic vinegar and brown sugar, stirring to combine. Cook until reduced, 1 minute. • Transfer to a bowl and set aside.
• While bacon jam is cooking, to the bowl with chicken, add cornflour, tossing to coat.
• Wash out frying pan and return to medium-high heat with enough olive oil to cover the base. • When oil is hot, dust off any excess flour from chicken, then cook, tossing occasionally, until browned and cooked through (when no longer pink inside), 4-5 minutes. • Transfer to a paper towel-lined plate.
• Meanwhile, in a medium bowl, combine deluxe slaw mix, a drizzle of the white wine vinegar and olive oil. Season generously. • Microwave mini flourtortillas on a plate in 10 second bursts until warmed through.
• Bring everything to the table. • Build your own tacos by spreading each tortilla with bacon jam. Top with slaw, avocado, cucumber, popcorn chicken and smoked cheddar. • Drizzle over light sour cream to serve. Enjoy!