Crumbed Tex-Mex Chicken & Bacon Tacos
with BBQ Mayo, Tomato Salsa & Cheddar Cheese
Coat chicken tenders in panko breadcrumbs and mild Tex-Mex spices for a taco filling everyone will want to get their hands on. Add cucumber for juiciness and crunch, BBQ mayo for creaminess, and a ready-made salsa for a touch of sweetness and acidity. It's taco night made extra delicious!
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 head
baby 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
Tomato Salsa
(May be present: Milk, Egg, Cashew, Walnut, Almond, Macadamia. )
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
diced bacon
(May be present: Soy. )
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Cooking Steps
• Shred cos lettuce (see ingredients). Slice cucumber into thin sticks. Set aside. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. In a shallow bowl, whisk Tex-Mex spice blend and egg. In a second shallow bowl, place panko breadcrumbs. • Dip chicken tenderloins into egg mixture and then into panko breadcrumbs. Transfer to a plate.
• Set your air fryer to 200°C. Place crumbed chicken into air fryer basket and cook until golden and cooked through, 8-10 minutes. Cook in batches if needed. • Meanwhile, heat a large frying pan with a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl.
TIP: No air fryer? Heat a large frying pan over a medium-high heat with enough olive oil to coat the base. When oil is hot, cook chicken until golden and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate lined with paper towel.
• When chicken is done, microwave the mini flourtortillas for 10 second bursts, until warmed through.
• Slice crumbed chicken. • Fill tortillas with a helping of BBQ mayo, tomato salsa, lettuce, diced bacon and crumbed chicken slices. Top with cucumber and shredded Cheddar cheese to serve.