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...
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Southeast Asian Spice Blend
mini flour tortillas(ContainsGluten, SoyMay be present Milk, Soy)
white wine vinegar
Trim the snow peas, then thinly slice lengthways. Drain the sweetcorn.
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.
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.
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.
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.
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.