Popcorn Chicken & Bacon Jam Tacos
with Avocado, Deluxe Salad & Sour Cream
These next-level tacos will truly take dinnertime to new heights. With a homemade bacon jam, these are no ordinary tacos. Just add 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 sachet
Mexican Fiesta spice blend
1 packet
diced bacon
(May be present: Soy. )
1 sachet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
Deluxe Salad Mix
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
Light Sour Cream
(Contains Milk;)
Not included in your delivery
olive oil
1 tbs
water
1 tsp
balsamic vinegar
1 tsp
brown sugar
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Cut cucumber into thin sticks. • Slice avocado in half, scoop out flesh and thinly slice. • Thinly slice red onion. • Cut chicken thigh into 2cm chunks. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. 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 the 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 coat 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 second medium bowl, combine deluxe salad mix and 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 salad, avocado, cucumber, popcorn chicken and cheddar. • Drizzle over light sour cream to serve. Enjoy!