BBQ Crumbed Chicken Tacos

Name: BBQ Crumbed Chicken Tacos with Charred Corn Salad & Ranch Dressing
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 1 packet Panko Breadcrumbs; 1 packet Ranch Dressing; 1 sachet All-American Spice Blend; 1 sachet Everything Garnish; 6 Mini Flour Tortillas; 330 g Chicken Tenderloins; 1 packet Bbq Sauce; 1 tin Sweetcorn; 1 packet Mixed Salad Leaves; 1 Carrot; 1 drizzle olive oil; 1 tbs flour; 1 piece egg; 1 drizzle white wine vinegar

with Charred Corn Salad & Ranch Dressing

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Bites of seasoned tasty chicken are filling up these tacos to ensure taco night is as easy to cook as it is to eat. Add a little ranch dressing and BBQ mayo with a bit of veg and you’re good to go. It’s fun and scrumptious!

Allergens:

Gluten

•Wheat

•Eggs

•Milk

•Sesame

•Soy

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.

Preparation Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Panko Breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

1 packet

Ranch Dressing

(Contains: Eggs, Milk;)

1 sachet

All-American Spice Blend

1 sachet

Everything Garnish

(Contains: Sesame; May be present: Soy, Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Walnut, Wheat.)

Mini Flour Tortillas

(Contains: Gluten, Wheat, Soy; May be present: Soy, Milk.)

330 g

Chicken Tenderloins

1 packet

Bbq Sauce

1 tin

Sweetcorn

1 packet

Mixed Salad Leaves

Carrot

Not included in your delivery

1 drizzle

olive oil

1 tbs

flour

(Contains: Gluten; May be present: Wheat.)

1 piece

egg

(Contains: Eggs;)

1 drizzle

white wine vinegar

Nutritional Values

Calories844 kcal

Energy (kJ)3530 kJ

Fat25.6 g

of which saturates4.8 g

Carbohydrate91.5 g

of which sugars21.5 g

Dietary Fibre9.2 g

Protein54.7 g

Sodium1530 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Place your hand flat on top of each chicken breast and slice through to make two thin steaks. Cut chicken into 2cm strips. • In a shallow bowl, combine the plain flour and All-American spice blend. In a second shallow bowl, whisk the egg. • In a third shallow bowl, combine panko breadcrumbs, everything garnish and olive oil (2 tbs for 2 people / 1/4 cup for 4 people). • Dip chicken into flour mixture, followed by the egg and finally into the breadcrumb mixture. Set aside on a plate. TIP: No air fryer? Omit the oil from the crumb.

• Set air fryer to 200°C. Place crumbed chicken into the air fryer basket and cook, turning halfway, until golden and cooked through (when no longer pink inside), 8-10 minutes. • Transfer to a paper towel-lined plate.

TIP: No air fryer? Heat a large frying pan over medium-high heat and add enough olive oil to coat the base. When oil is hot, fry chicken until golden and cooked through, 3-4 minutes each side. TIP: Cook crumbed chicken in batches if needed!

• Meanwhile, grate carrot. Drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels, stirring, until lightly browned, 4-5 minutes. Transfer to a large bowl and set aside to cool. • Once the corn has slightly cooled, add carrot, mixed salad leaves, ranch dressing and a drizzle of white wine vinegar. Toss to coat and season. TIP: Cover the pan with a lid if the kernels are “popping” out.

• Microwave mini flourtortillas on a plate in 10 second bursts until warmed through. • Slice chicken if preferred. • Fill tortillas with charred corn salad and BBQ crumbed chicken. • Drizzle with BBQ sauce to serve. Enjoy!