BBQ Chicken & Bacon Taco Kit
with Pineapple Salsa, Corn Cob & Chipotle Yoghurt
Summer is for long lunching and Sunday BBQs, which this grill kit will happily assist you in creating the best meal possible. BBQ chicken is the true star of the show, but don't forget crispy bacon, pineapple salsa, chipotle slaw or corn cobs. Everything here is mandatory for your Sunday lunch taco success!
We’ve replaced the deluxe slaw mix in this recipe with slaw mix due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
lime
1
corn
1 punnet
snacking tomatoes
1 tin
pineapple slices
1 bag
coriander
1 packet
chicken thigh
1 packet
bacon
1 bag
slaw mix
1 packet
garlic aioli
(Contains Egg;)
1 packet
mild chipotle sauce
(Contains Soy;)
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 sachet
Mexican Fiesta spice blend
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
10 g
butter
Nutritional Values
Utensils
Instructions
• Preheat BBQ to high heat. Slice lime into wedges. Cut corn cob in half. Quarter snacking tomatoes. Drain pineapple slices. Roughly chop coriander. • SPICY! The spice blend is hot! Add less if you're sensitive to heat. In a medium bowl, add chicken thigh, Mexican Fiesta spice blend, half the mild chipotle sauce and a drizzle of olive oil. Season and toss to coat.
• When the BBQ is hot, grill corn, turning, until charred and cooked through, 10-15 minutes. • Transfer to a plate and spread with the butter.
No BBQ? Half-fill a medium saucepan with water and bring to the boil. Cook corn in the boiling water, until tender and bright yellow, 5 minutes. Drain. Cover to keep warm so that the butter melts.
• While the corn is cooking, grill chicken, turning occasionally until browned and cooked through (when no longer pink inside), 10-12 minutes. Transfer to a plate and leave to rest for 5 minutes. • Meanwhile, grill bacon and pineapple until golden, 2-4 minutes each side. Transfer to a plate.
No BBQ? In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, turning occasionally, until browned and cooked through, 10-14 minutes. Transfer to a plate to rest. Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook bacon and pineapple, turning, until golden, 4-5 minutes.
• While the chicken is resting, roughly chop grilled pineapple. • In a second medium bowl, combine snacking tomatoes, coriander, pineapple, a squeeze of lime juice and a drizzle of olive oil. Season.
• In a large bowl, combine slaw mix and garlic aioli. Season. • In a small bowl, combine the remaining mild chipotle sauce and Greek-style yoghurt. • Microwave mini flourtortillas on a plate in 10-second bursts until warmed through.
• Roughly chop chicken and bacon. Bring the chicken, bacon, pineapple salsa, slaw, yoghurt and corn to the table. • Build your tacos by filling your tortillas with the slaw, BBQ chicken, bacon and pineapple salsa. • Drizzle over chipotle yoghurt. Serve with remaining lime wedges. Enjoy!