Easy Sticky Peri-Peri Chicken Tacos
with Garlic Aioli & Cucumber-Tomato Salad
Loaded with juicy chicken thigh and classic peri-peri flavours, this is our kind of weeknight meal - and one the kids will happily help out with before devouring.
This recipe is under 650kcal per serving.
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
cucumber
1
tomato
1 packet
chicken thigh
1 sachet
peri-peri seasoning
1 packet
sweet chilli sauce
1 bag
mixed salad leaves
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
garlic aioli
(Contains Egg;)
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Slice tomato into half-moons. Slice cucumber into thin sticks. Cut chicken thigh into strips. • In a medium bowl, combine chicken, peri-peri seasoning, a pinch of salt, and a drizzle of olive oil.
Little cooks: Help toss the chicken in the peri-peri seasoning.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken, tossing, until browned and cooked through, 5-6 minutes each side. • Remove from heat, then add sweet chilli sauce and a splash of water, tossing to coat.
TIP: Chicken is cooked through when it is no longer pink inside.
• In a second medium bowl, combine mixed salad leaves, cucumber, tomato and a drizzle of white wine vinegar and olive oil. Season.
Little cooks: Take the lead by tossing the salad!
• Microwave mini flour tortillas on a plate in 10-second bursts until warmed through. • Roughly chop chicken. • Spread garlic aioli on each tortilla, then fill with cucumber-tomato salad and sticky peri-peri chicken. • Drizzle over any remaining pan glaze to serve. Enjoy!