Quick Crumbed Chicken Tacos
with BBQ Mayo & Cheddar Cheese
Crispy golden chicken, crispy veggies and Cheddar cheese – we promise, this combo is love at first bite! And second bite, and third 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
tomato
½ head
cos lettuce
1
cucumber
1 sachet
Tex-Mex spice blend
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
chicken tenderloins
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
BBQ mayo
(Contains Egg; May be present: Milk. )
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Cooking Steps
Roughly chop the tomato. Shred the cos lettuce (see ingredients). Cut the cucumber into thin sticks.
SPICY! This is a mild spice blend, but if you’re sensitive to heat, feel free to add less. In a bowl, add the Tex-Mex spice blend. In a second bowl, whisk the egg. In a third bowl, place the panko breadcrumbs.
Dip the chicken tenderloins into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Transfer to a plate.
In a large frying pan, heat enough olive oil to coat the base of the pan over a medium-high heat. Cook the crumbed chicken until golden, 3-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate lined with paper towel.
Microwave the mini flour tortillas on a plate in 10 second bursts until warmed through.
Slice the chicken tenderloins. Bring everything to the table. Fill your tortillas with a helping of BBQ mayo, cos lettuce, crumbed chicken slices, shredded Cheddar cheese, tomato and cucumber.