Double Caribbean-Spiced Chicken Tacos
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Double Caribbean-Spiced Chicken Tacos

Double Caribbean-Spiced Chicken Tacos

with Pineapple & Corn Salsa

We're bringing the flavours of the Caribbean to taco night. For the quintessential experience, team the jerk seasoned chicken with a cheerful pineapple-corn salsa - which boasts crunch, juiciness, sweetness and tang.

Tags:
Quick
Kid Friendly
Allergens:
Gluten
Soy
Wheat
Egg

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 tin

pineapple slices

1 tin

sweetcorn

2 packet

chicken tenderloins

6

mini flour tortillas

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

1 bag

mixed salad leaves

1 packet

garlic aioli

(Contains Egg;)

1 sachet

mild Caribbean jerk seasoning

Not included in your delivery

olive oil

1 drizzle

vinegar (balsamic or white wine)

sideBannerName

Nutritional Values

Energy (kJ)3556 kJ
Fat30.6 g
of which saturates4.9 g
Carbohydrate55.2 g
of which sugars13.9 g
Protein83.4 g
Sodium1393 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan

Instructions

1
1

• Reserve some juice from pineapple slices (2 tsp for 2 people / 1 tbs for 4 people), then drain pineapple (see ingredients). Drain sweetcorn. • In a medium bowl, combine mild Caribbean jerk seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add chicken tenderloins, tossing to coat.

2
2

• Heat a large frying pan over high heat. Cook pineapple and corn, tossing, until browned, 3 minutes. • Transfer charred pineapple to a chopping board, then roughly chop. • In a second medium bowl, combine pineapple, corn, reserved pineapple juice and a drizzle of vinegar. Season to taste.

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

3
3

• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until browned and cooked through (when no longer pink inside), 3-4 minutes each side. • When chicken is ready, microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.

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

4
4

• Fill tortillas with mixed salad leaves, Caribbean-spiced chicken and pineapple and corn salsa. • Drizzle with garlic aioli to serve. Enjoy

Little cooks: Take charge of assembling the tacos!