Satay Grilled Chicken Tacos
with Mint Slaw & Sweet Chilli Mayo
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
1
Lime
1
Mint
1
Chicken Breast
1
Sweet Chilli Sauce
1
Mayonnaise
1
Mini Flour Tortillas
1
Shredded Cabbage Mix
1
Sesame Dressing
1
Crispy Shallots
Not included in your delivery
1
olive oil
Nutritional Values
Cooking Steps
• Grate carrot. • Zest lime to get a generous pinch and cut into wedges. • Pick and roughly chop mint. • Cut Malaysian tofu into 2cm chunks. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ If you've swapped to chicken breast, cut chicken breast into 2cm chunks.
----------CCM TEXT---------- • 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 a medium-high heat. Cook tofu, tossing, until browned and warmed through, 3-4 minutes. Transfer to a bowl. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ 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, 5-6 minutes.
----------CCM TEXT---------- • 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 tofu 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ ----------CCM TEXT---------- • 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 satay tofu. Drizzle over sesame dressing. • Sprinkle with crispy shallots to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Top mint slaw with chicken as above, to serve.
----------CCM TEXT---------- • 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!