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Coconut-Crusted Chicken Strip Tacos

Coconut-Crusted Chicken Strip Tacos

with Charred Corn & Mango Mayo

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This dish inspired by the island bound flavours of the Caribbean delights in all things tropical. From the coconut crust (great for keeping chicken moist) to mango mayonnaise (adding a perfect lightness to creamy mayo), these tortillas might be as good as a holiday. Well, almost.

Allergens:GlutenEggSulphitesSoy

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 Time40 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 packet

free range chicken breast

2 packet

shredded coconut

(ContainsSulphites)

1 head

cos lettuce

1 cob

corn

1 bunch

coriander

1 unit

long red chilli

1 unit

lime

12 unit

mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

1 tub

mango mayonnaise

(ContainsEggMay be present Tree Nuts)

Not included in your delivery

olive oil

2 tbs

plain flour

(ContainsGluten)

1 tsp

salt

2 unit

egg

(ContainsEgg)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)4050 kJ
Fat57.9 g
of which saturates28.4 g
Carbohydrate54.2 g
of which sugars6.7 g
Dietary Fibre0 g
Protein52.9 g
Cholesterol0 mg
Sodium576 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Baking Paper
Baking Tray
Bowl
Aluminum Foil
Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan-forced. Slice the free-range chicken breast length-ways into 2 cm strips. TIP: Slice the chicken breast into 12 strips so you have one piece of chicken for each tortilla.

2

In the first shallow bowl, combine the plain flour and salt (use suggested amount). In the second shallow bowl, whisk the eggs with a fork. In the third shallow bowl, place the shredded coconut. Dip the chicken strips into the flour mixture, followed by the egg and finally into the coconut. Transfer the coated chicken to the oven tray lined with baking paper and drizzle (or spray) with olive oil. Place in the oven to bake for 15-20 minutes, or until golden and cooked through.

3

While the chicken is cooking, finely slice the cos lettuce. Slice the kernels off the corn cob. TIP: Do this in a large bowl to stop the corn kernels from flying everywhere. Slice the lime into wedges. Pick the coriander leaves. Finely slice the long red chilli (if using). TIP: Save the coriander and chilli for the adult portions to add an extra element of flavour.

4

Heat a drizzle of olive oil in a medium frying pan over a high heat. Add the corn kernels and cook, stirring occasionally, for 5 minutes, or until golden and lightly charred. Season to taste with a pinch of salt and pepper and remove the pan from the heat. TIP: Loosely cover the pan with foil between stirring to stop the kernels from jumping out of the pan.

5

Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 seconds, or until heated through.

6

Divide the mini tortillas between plates and top with the shredded lettuce, charred corn and coconut crusted chicken. Drizzle with the mango mayonnaise and squeeze over the juice from the lime wedges. TIP: Add as much or as little lime juice as you like depending on your taste preference. Sprinkle over the coriander and long red chilli (if using). TIP: Some like it hot but if you don’t, just hold back on the chilli.