Quick Caribbean-Spiced Chicken Tacos
with Pineapple & Corn Salsa
We're bringing the flavours of the Caribbean to taco night. For the quintessential experience, team the jerk seasoned chicken with a cheerful pineapple-corn salsa - which boasts crunch, juiciness, sweetness and tang.
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 clove
garlic
½ tin
pineapple slices
1 tin
sweetcorn
1 packet
chicken tenderloins
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 bag
deluxe salad mix
1 packet
garlic aioli
(Contains Egg;)
1 sachet
mild Caribbean jerk seasoning
Not included in your delivery
olive oil
¼ tsp
salt
1 drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• Finely chop garlic. Reserve some juice from pineapple slices (2 tsp for 2 people / 1 tbs for 4 people), then drain pineapple. Drain the sweetcorn. • Slice chicken tenderloins, lengthways, into 2cm-thick strips. • In a medium bowl, combine garlic, mild Caribbean jerk seasoning, the salt and a drizzle of olive oil. Season with pepper. Add chicken, tossing to coat.
Little cooks: Help combine the ingredients for the marinade, and toss the chicken in the marinade to coat!
• Heat a large frying pan over high heat. Cook pineapple and corn, tossing, until browned, 3 minutes. • Transfer charred pineapple to a chopping board, then roughly chop. • In a second medium bowl, combine pineapple, corn, reserved pineapple juice and a drizzle of vinegar. Season to taste.
TIP: Cover the pan with a lid if the corn kernels are "popping" "out.
• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken until browned and cooked through, 3-4 minutes each side. • When chicken is ready, microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
TIP: If your pan is getting crowded, cook chicken in batches for the best results!
TIP: Chicken is cooked through when it's no longer pink inside.
• Fill tortillas with deluxe salad mix, Caribbean-spiced chicken and pineapple and corn salsa. • Drizzle with garlic aioli to serve. Enjoy!
Little cooks: Take the lead and help build the tacos!