Smokey BBQ flavours are packed to the brim in this midweek taco delight. With the crunchiest and crispest cucumber and apple slaw and the most tender All-American spiced chicken around town, you'll be on taco duty every week!
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.
1
All-American Spice Blend
2
Chicken Breast
1
Sriracha
(May be present: Soy. )
1
Bbq Sauce
1
Apple
1
Cucumber
1
Mini Flour Tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1
Shredded Cabbage Mix
1
Garlic Aioli
(Contains Egg;)
1
Brown Onion
olive oil
white wine vinegar
• In a medium bowl, combine All-American spice blend, a drizzle of olive oil and a pinch of salt. Add chicken tenderloins, tossing to coat. Set aside. • In a small bowl, combine sriracha, BBQ sauce and a splash of water. • Thinly slice apple and cucumber into sticks.
• Set air fryer to 200°C. Place chicken into foil-lined air fryer basket and cook, until browned and cooked through, 8-10 minutes. Cook in batches if needed. • When chicken has 5 minutes remaining, brush over the buffalo sauce mixture and cook, until glaze is sticky.
TIP: No air fryer? Cook chicken in a large frying pan with a drizzle of olive oil over medium-high heat, until cooked through, 3-4 minutes each side. Remove pan from heat and add buffalo sauce mixture, tossing until well coated.
• Meanwhile, microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • In a large bowl, combine shredded cabbage mix, apple, garlic aioli and a drizzle of white wine vinegar. Season to taste.
• Slice chicken. • Build tacos by filling tortillas with apple slaw, cucumber and Buffalo glazed chicken. Drizzle over any remaining sauce from pan. Enjoy!