Quick Caribbean-Spiced Chicken Tender 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
½ tin
pineapple slices
1 tin
sweetcorn
1 packet
baby spinach leaves
1 sprig
spring onion
1 packet
chicken tenderloins
1 sachet
mild Caribbean jerk seasoning
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
garlic
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Reserve some juice from pineapple slices (2 tsp for 2 people / 1 tbs for 4 people), then drain pineapple (see ingredients). Drain sweetcorn. Roughly chop baby spinach leaves. Thinly slice spring onion. • Cut chicken tenderloins into 2cm chunks. • In a medium bowl, combine mild Caribbean jerk seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add chicken, tossing 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 the vinegar. Season to taste.
TIP: Cover the pan with a lid if the corn kernels are "popping" out. Little cooks: Take the lead by combining the pineapple and the corn.
• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until browned and cooked through (when no longer pink inside), 5-6 minutes each side. • When chicken is ready, microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.
• Fill tortillas with baby spinach leaves, Caribbean-spiced chicken and pineapple and corn salsa. • Sprinkle over spring onion. Drizzle with garlic aioli to serve. Enjoy
Little cooks: Take charge of assembling the tacos!