American-Spiced Chicken & Cheddar Meatball Tacos
with BBQ Mayo Slaw
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
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
All-American Spice Blend
1 packet
Baby Spinach Leaves
6
Mini Flour Tortillas
(Contains: Gluten, Wheat, Soy; May be present: Soy, Milk.)
1 packet
Shredded Cabbage Mix
g
Beef Mince
1 packet
Cheddar Cheese
(Contains: Milk;)
Chicken Mince
1 packet
BBQ Mayo
(Contains: Eggs; May be present: Milk.)
1
Carrot
Cooking Steps
Custom Recipe: If you've swapped to chicken mince, combine with ingredients in the same way as above. Set aside for 5 minutes (letting the mixture rest helps the rissoles hold their shape while cooking). Using damp hands, roll heaped spoonfuls of chicken mixture into small meatballs (4-5 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.
Custom Recipe: In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Add rissoles, until browned and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded).
• Meanwhile, in a large bowl, combine shredded cabbage mix, carrot, baby spinach leaves, half the BBQ mayo and a drizzle of olive oil. Season. • Microwave mini flourtortillas on a plate in 10 second bursts, until warmed through.
Little cooks: Take the lead by tossing the slaw!
• Halve meatballs. Spread each tortilla with the remaining mayo. • Top with BBQ mayo slaw and American-spiced beef meatballs. • Sprinkle over Cheddar cheese to serve. Enjoy!
