Crumbed Mexican Chicken Tacos

Name: Crumbed Mexican Chicken Tacos with Smokey Aioli, Sour Cream & Extra 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; ½ sachet Tex-Mex spice blend; 1 egg; 1 packet panko breadcrumbs; 1 packet chicken tenderloins; 6 mini flour tortillas; 1 packet smokey aioli; 1 packet Light Sour Cream; 2 packet Cheddar cheese

with Smokey Aioli, Sour Cream & Extra Cheddar Cheese

Get up to $200 off!

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!

Tags:

Air Fryer Friendly

•Kid Friendly

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

½ head

baby cos lettuce

tomato

1 tin

sweetcorn

lime

½ 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 tenderloins

mini flour tortillas

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

1 packet

smokey aioli

(Contains: Eggs; May be present: Milk.)

1 packet

Light Sour Cream

(Contains: Milk;)

2 packet

Cheddar cheese

(Contains: Milk;)

Not included in your delivery

olive oil

egg

(Contains: Eggs;)

Nutritional Values

Energy (kJ)4260 kJ

Calories1018 kcal

Fat46.5 g

of which saturates17.1 g

Carbohydrate79.7 g

of which sugars14.1 g

Dietary Fibre12.5 g

Protein63.5 g

Sodium1509 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Air Fryer

Cooking Steps

• Shred baby cos lettuce (see ingredients). • Finely chop tomato. • Drain sweetcorn. • Slice lime into wedges.

• 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 tenderloins 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.

• Set your air fryer to 200°C. Place crumbed chicken into air fryer basket and cook until golden and cooked through, 8-10 minutes. • Microwave mini flour tortillas on a plate in the microwave for 10-second bursts, until warmed through.

TIP: No air fryer? 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), 3-4 minutes each side. Transfer to a paper towel-lined plate to rest.

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