Crispy Chicken Tender Tacos
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Crispy Chicken Tender Tacos

Crispy Chicken Tender Tacos

with Charred Corn Slaw & Garlic Aioli

Crispy crumbed chicken, creamy slaw and charred corn in a taco – we promise, this combo is love at first bite! And second bite, and third bite...

Allergens:
Egg
Gluten
Wheat
Soy

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 Time
DifficultyEasy

Ingredients

Serving amount

1 bag

snow peas

1 tin

sweetcorn

1 sachet

Southeast Asian Spice Blend

1 packet

panko breadcrumbs

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

1 packet

chicken tenderloins

1 bag

slaw mix

1 packet

garlic aioli

(Contains Egg;)

6 unit

mini flour tortillas

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

Not included in your delivery

olive oil

1 tsp

salt

1 unit

egg

(Contains Egg;)

1 tsp

white wine vinegar

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories3750 kcal
Fat38.5 g
of which saturates5 g
Carbohydrate72.8 g
of which sugars11.2 g
Dietary Fibre0 g
Protein58.2 g
Cholesterol0 mg
Sodium1966 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan

Instructions

slice
1

Trim the snow peas, then thinly slice lengthways. Drain the sweetcorn.

CHAR THE CORN
2

Heat a large frying pan over a high heat. Add the sweetcorn and cook, tossing occasionally, until lightly charred, 4-5 minutes. Transfer to a large bowl.

TIP: Cover the pan with a lid if the kernels are "popping" out.

CRUMB THE CHICKEN
3

In a shallow bowl, combine the salt, Southeast Asian spice blend and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken tenderloin into the spice blend, followed by the egg and then into the panko breadcrumbs. Set aside on a plate.

COOK THE CHICKEN
4

Return the frying pan to a medium-high heat and add enough olive oil to coat the base of the pan. When the oil is hot, add the crumbed chicken and fry until golden on the outside and cooked through, 3-4 minutes each side. Transfer to a plate lined with paper towel and season with a pinch of salt and pepper. TIP: If your pan is getting crowded, cook in batches for the best results, adding more oil as needed.

MAKE THE SLAW
5

While the chicken is cooking, add the slaw mix, 1/2 the garlic aioli, the white wine vinegar, and a pinch of salt and pepper to the bowl with the charred corn. Toss to coat. Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.

serve
6

Take everything to the table to serve. Build your tacos by spreading some of the remaining garlic aioli over a tortilla. Top with the charred corn slaw, snow peas and a crispy chicken tender.