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Crispy Chicken Tender Tacos

Crispy Chicken Tender Tacos

with Charred Corn Slaw & Garlic Aioli

Family Friendly
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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:EggGlutenSoy

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time25 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 bag

snow peas

1 tin

sweetcorn

1 sachet

Southeast Asian Spice Blend

1 packet

panko breadcrumbs

(ContainsGluten)

1 packet

chicken tenderloins

1 bag

slaw mix

1 packet

garlic aioli

(ContainsEgg)

6 unit

mini flour tortillas

(ContainsGluten, SoyMay be presentSoy, Milk)

Not included in your delivery

olive oil

1 tsp

salt

1 unit

egg

(ContainsEgg)

1 tsp

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3750 kJ
Fat38.5 g
of which saturates5 g
Carbohydrate72.8 g
of which sugars11.2 g
Protein58.2 g
Sodium1966 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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

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.

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.

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.

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.

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.