Quick Crumbed Mexican Chicken Tacos

Name: Quick Crumbed Mexican Chicken Tacos with Garlic Aioli, Sour Cream & Cheddar Cheese
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; ½ head baby cos lettuce; 1 tomato; 1 tin sweetcorn; ½ lime; 1 sachet Tex-Mex spice blend; 1 egg; 1 packet panko breadcrumbs; 1 packet chicken breast; 6 mini flour tortillas; 1 packet garlic aioli; 1 packet Light Sour Cream; 1 packet Cheddar cheese

with Garlic Aioli, Sour Cream & Cheddar Cheese

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Some popping and finger-licking good times are ahead of you, once this one gets plated up. With a Mexican-spiced twist on your chicken, you'll be sure to finish every little bit of this one!

We’ve replaced the smokey aioli in this recipe with garlic aioli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:

Kid Friendly

•Climate Superstar

Allergens:

Eggs

•Gluten

•Wheat

•Soy

•Milk

The quantities provided above are averages only.

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

½ head

baby cos lettuce

tomato

1 tin

sweetcorn

lime

1 sachet

Tex-Mex spice blend

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

1 packet

panko breadcrumbs

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

1 packet

chicken breast

mini flour tortillas

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

1 packet

garlic aioli

(Contains: Eggs;)

1 packet

Light Sour Cream

(Contains: Milk;)

1 packet

Cheddar cheese

(Contains: Milk;)

Not included in your delivery

olive oil

egg

(Contains: Eggs;)

Nutritional Values

Energy (kJ)3747 kJ

Fat38.8 g

of which saturates12.9 g

Carbohydrate72.4 g

of which sugars13.2 g

Protein59.5 g

Sodium1463 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

Cooking Steps

PDF

• Shred baby cos lettuce (see ingredients). • Finely chop tomato. • Drain sweetcorn. • Slice lime into wedges. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.

• To a shallow bowl, add Tex-Mex spice blend. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip chicken in the spice blend, followed by the egg and finally in the panko breadcrumbs. Transfer to a plate. • Heat a large frying pan over high heat. Add corn kernels and cook until lightly browned, 4-5 minutes. Set aside in a medium bowl.

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

• Return frying pan to medium-high heat with enough olive oil to coat the base of the pan. Add chicken and cook until golden (when no longer pink inside), 3-5 minutes each side. Transfer to a paper towel-lined plate to rest. • Microwave mini flour tortillas on a plate in the microwave for 10-second bursts, until warmed through.

TIP: If your pan is getting crowded, cook in batches for the best results!

• Slice chicken. • Bring everything to the table. Fill your tortillas with a helping of garlic aioli, sour cream, cos lettuce, tomato, crumbed chicken slices and Cheddar cheese and top with the charred corn. • Squeeze over lime to serve. Enjoy!