Sweet Chilli Chick'n Tacos
with Creamy Pea Pod Slaw & Crispy Shallots
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
Chicken Breast
1
Pea Pods
1
Slaw Mix
1
Plant-Based Mayonnaise
1
Mini Flour Tortillas
1
Sweet Chilli Sauce
1
Crispy Shallots
Not included in your delivery
olive oil
Nutritional Values
Instructions
• Thinly slice cucumber into half-moons. • Trim and roughly chop pea pods. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside.
TIP: Slicing the cucumber very thinly helps it pickle faster! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ If you've swapped to chicken breast, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Season with salt and pepper.
----------CCM TEXT----------- • Thinly slice cucumber into half-moons. • Trim and roughly chop pea pods. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Season with salt and pepper. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside.
TIP: Slicing the cucumber very thinly helps it pickle faster!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook plant-based crumbed chicken until just browned, 2-3 minutes each side. Transfer to a paper towel-lined plate. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken in batches until cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate.
----------CCM TEXT----------- • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken in batches until cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate.
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, in a second medium bowl, combine pea pods, slaw mix, plant-based mayonnaise, a splash of pickling liquid and a drizzle of olive oil. Toss to coat. Season to taste. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.
• Drain pickled cucumber. Roughly chop plant-based chicken. • Build your tacos by filling each tortilla with a helping of creamy slaw, pickled cucumber and plant-based chicken. • Drizzle over sweet chilli sauce. Sprinkle with crispy shallots to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Roughly chop chicken. Build your tacos with creamy slaw, pickled cucumber and chicken as above.
----------CCM TEXT----------- • Drain pickled cucumber. Roughly chop chicken. • Build your tacos by filling each tortilla with a helping of creamy slaw, pickled cucumber and chicken. • Drizzle over sweet chilli sauce. Sprinkle with crispy shallots to serve. Enjoy!