Quick Peri-Peri Chicken & Haloumi Tacos
with Garlic Aioli & Cucumber-Tomato Salad
Loaded with juicy chicken tenderloins, haloumi and classic peri-peri flavours, this is our kind of weeknight meal - and one the kids will happily help out with before devouring.
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 packet
snacking tomatoes
1
cucumber
1 packet
chicken tenderloins
1 sachet
peri-peri seasoning
1 packet
sweet chilli sauce
1 packet
mixed salad leaves
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
garlic aioli
(Contains Egg;)
1 packet
haloumi
(Contains Milk;)
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Slice tomato into half-moons. • Slice cucumber into thin sticks. • In a medium bowl, combine chicken tenderloins, peri-peri seasoning, a pinch of salt, and a drizzle of olive oil. • In another medium bowl, add haloumi and cover with water to soak.
Little cooks: Help toss the chicken in the peri-peri seasoning bowl.
• Set your air fryer to 200°C. Place chicken into foil-lined air fryer basket and cook, until browned and cooked through, 8-10 minutes. Chicken is cooked through when it is no longer pink inside. Cook in batches if needed. • When chicken has 5 minutes remaining, brush over sweet chilli sauce and cook until glaze is browned and sticky.
TIP: No air fryer? 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.
• In a second medium bowl, combine mixed salad leaves, cucumber, tomato, a drizzle of white wine vinegar, and olive oil. Season. • Wipe out frying pan. Drain haloumi and pat dry. Cut haloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side.
Little cooks: Take the lead by tossing the salad!
• Roughly chop chicken. • Microwave mini flour tortillas on a plate in 10-second bursts until warmed through. • Spread garlic aioli on each tortilla, then fill with salad, haloumi and sticky peri-peri chicken tenders. • Drizzle over any remaining pan glaze to serve. Enjoy!