Quick Caribbean Chicken Tacos
with Pineapple & Corn Salsa- Gluten
- Soy
- Wheat
- Eggs
- May contain traces of allergens
- Milk
- Soy
Give chicken the "Jamaican jerk" treatment and bring the flavours of the Caribbean to taco night. For the quintessential experience, team the seasoned chicken with the sweet crunch of pineapple-corn salsa and a kick of heat from fresh chilli.
Ingredients
1 clove
garlic
½ tin
pineapple slices
1 tin
sweetcorn
1 packet
chicken tenderloins
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
½
long red chilli (optional)
1 bag
deluxe salad mix
1 packet
garlic aioli
(Contains: Eggs;)
1 sachet
mild Caribbean jerk seasoning
Not included in your delivery
olive oil
¼ tsp
salt
1 drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Finely chop garlic. Reserve some juice from the pineapple slices (2 tsp for 2 people / 1 tbs for 4 people), then drain. Drain sweetcorn. • Slice chicken tenderloins, lengthways, into 2cm-thick strips. • In a medium bowl, combine garlic, mild Caribbean jerk seasoning and the salt. Season with pepper and drizzle with olive oil. Add chicken, tossing to coat.
• Heat a large frying pan over a high heat. Cook pineapple slices and corn, tossing, until browned, 3 minutes. • Transfer pineapple to a chopping board. Roughly chop. • In a small bowl, combine pineapple, corn, reserved pineapple juice and a drizzle of vinegar. Season to taste.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• Return frying pan to a medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken until browned and cooked through, 3-4 minutes. • When chicken is done, microwave mini flour tortillas on a plate for 10 second bursts, or until warmed through.
TIP: If your pan is getting crowded, cook chicken in batches for the best results!
TIP: Chicken is cooked through when it's no longer pink inside.
• Thinly slice long red chilli (if using). • Fill tortillas with deluxe salad mix, Caribbean chicken and pineapple and corn salsa. • Drizzle with garlic aioli and sprinkle with chilli to serve.
