Satay Chicken Tacos & Sweet Chilli Mayo
with Mint Slaw & Crispy Shallots
It's genius, really. When you combine the much loved peanut butter satay flavour with chunks of chicken, then wrap them up in warm flour tortillas with a crisp slaw, you've got flavour, texture and colour galore!
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
Carrot
½
Lime
1 packet
Mint
1 packet
Chicken Breast
1 packet
Sweet Chilli Sauce
1 packet
Mayonnaise
(Contains Egg;)
1 packet
shredded cabbage mix
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
Sesame Dressing
(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )
1 sachet
Crispy Shallots
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
• Grate carrot. • Zest lime to get a generous pinch and cut into wedges. • Pick and roughly chop mint. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. • Transfer to a bowl.
• While chicken is cooking, combine sweet chilli sauce, lime zest and mayonnaise in a small bowl. Set aside. • In a medium bowl, combine shredded cabbage mix, carrot, mint, a squeeze of lime juice and a drizzle of olive oil. Season with salt and pepper and toss to coat. • Microwave mini flour tortillas on a plate for 10 second bursts, or until warmed through.
• Spread some sweet chilli mayo over tortillas. Top with some mint slaw and chicken. Drizzle over sesame dressing. • Sprinkle with crispy shallots to serve. Enjoy!