Chicken & Cos Salad Tacos
with Dill Parsley Mayo & Pickled Onion
Our newest protein on the market is deliciously tender chicken. This fish dish works a treat with a mixed salad and herby mayo and will change the way you want your fish forever. Fish tacos for the win!
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
½ head
baby cos lettuce
1
tomato
1 packet
celery
½
red onion
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
dill & parsley mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
¼ tsp
salt
1 tbs
white wine vinegar
Nutritional Values
Utensils
Instructions
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • Cook chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the crumbed chicken doesn't stick to the pan! TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, roughly chop baby cos lettuce (see ingredients). • Cut tomato into thin wedges. • Finely chop celery. • Thinly slice red onion (see ingredients). • In a small microwave-safe bowl, combine onion, the white wine vinegar and a good pinch of sugar and salt. Microwave onion for 30 second bursts, until softened.
Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!
• In a large bowl, combine cos lettuce, tomato, celery, a drizzle of olive oil and a splash of pickling juice. Season to taste. • Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
Little cooks: Take the lead by tossing the salad!
• Slice chicken. • Fill tortillas with cos salad and chicken. • Drizzle with dill & parsley mayonnaise. • Top with pickled onion to serve. Enjoy!
Little cooks: Take the lead and help build the tacos!