Double Spiced Chicken & BBQ Mayo Tacos

Name: Double Spiced Chicken & BBQ Mayo Tacos with Charred Corn Salsa & Cheddar Cheese
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 1 olive oil; 1 Cucumber; 1 Tomato; ½ Avocado; 2 packet Chicken Breast; 1 sachet All-American Spice Blend; 1 cob Corn; drizzle white wine vinegar; 6 Mini Flour Tortillas; 1 packet Cheddar Cheese; 1 packet BBQ Mayo

with Charred Corn Salsa & Cheddar Cheese

Get up to $200 off!

It’s all hands on deck, this recipe is designed to be cooked by grown-ups and kids together! The ultimate in one-handed food, these tacos, loaded with classic American flavours, are best enjoyed cutlery free! Just add some charred corn salsa and BBQ mayo for an unforgettable flavour combo with a little bit of something for everyone.

Tags:

Kid Friendly

Allergens:

Gluten

•Soy

•Wheat

•Milk

•Eggs

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 Time35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Cucumber

Tomato

Avocado

2 packet

Chicken Breast

1 sachet

All-American Spice Blend

1 cob

Corn

Mini Flour Tortillas

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

1 packet

Cheddar Cheese

(Contains: Milk;)

1 packet

BBQ Mayo

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

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)4541 kJ

Calories1085 kcal

Fat47 g

of which saturates12.1 g

Carbohydrate69.6 g

of which sugars20.5 g

Dietary Fibre17.8 g

Protein92.9 g

Sodium1387 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 200°C/180°C fan-forced. • Finely chop cucumber and tomato. Slice avocado (see ingredients) in half, scoop out flesh and dice. • Cut chicken breast into 1 cm strips. • In a medium bowl, combine chicken, All-American spice blend and a drizzle of olive oil.

Little cooks: Help scoop out the avo!

• Slice kernels off corn cob. Heat a large frying pan over high heat. • Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl. Set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken strips, in batches, until browned and cooked through, 4-5 minutes.

TIP: Chicken is cooked through when it is no longer pink inside. TIP: Cover the pan with a lid if the kernels are “popping” out.

• While chicken is cooking, to bowl with charred corn, add cucumber, tomato, avocado, a drizzle of white wine vinegar and olive oil. Toss to combine and season with salt and pepper. • Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.

Little cooks: Take the lead by tossing the salsa!

• Build tacos by filling with spiced chicken, Cheddar cheese and some charred corn salsa. • Drizzle over BBQ mayo. Serve with any remaining salsa. Enjoy!

Little cooks: Work your magic and add the finishing touch by drizzling over the BBQ mayo!