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Korean Chicken Tacos

Korean Chicken Tacos

with Pickled Onion & Lime Aioli

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A lip-smackingly good combo of garlic, soy and honey makes for some seriously tender and totally delicious chicken. Give it the taco treatment by adding lime aioli and crisp salad ingredients, all wrapped up in soft flour tortillas for a Korean-style fiesta!

Allergens:GlutenSoyEgg

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

½

red onion

1

carrot

½ head

cos lettuce

½

long red chilli

½

lime

1 clove

garlic

1 packet

chicken breast

6

mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

1 packet

garlic aioli

(ContainsEgg)

1 sachet

crispy shallots

Not included in your delivery

olive oil

¼ cup

vinegar (white wine or rice wine)

2 tbs

soy sauce

(ContainsGluten, Soy)

1 tbs

honey

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3502 kJ
Fat42.8 g
of which saturates7.4 g
Carbohydrate62.7 g
of which sugars21.4 g
Dietary Fibre0 g
Protein43.1 g
Cholesterol0 mg
Sodium1497 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Thinly slice the red onion (see ingredients). Combine the onion, vinegar and a generous pinch of salt and sugar in a small bowl. Add just enough water to cover the onion, then stir to coat the onion in the pickling liquid. Set aside until serving. TIP: If you don't like pickled onion you can cook the onion in step 4 with the chicken.

2

Grate the carrot (unpeeled). Shred the cos lettuce (see ingredients). Thinly slice the long red chilli (if using). Slice the lime (see ingredients) into wedges. In a medium bowl, combine the carrot, lettuce, a squeeze of lime juice and chilli. Season with salt and pepper and toss to coat. Set aside.

3

Finely chop the garlic. Slice the chicken breast into 1cm-thick strips. In a small bowl, combine the garlic, soy sauce and honey. Add the chicken and toss to coat.

4

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add chicken using tongs (leaving the marinade in the bowl). Cook, tossing, until browned and cooked through, 2-3 minutes (cook in batches if your pan is getting crowded). Add the soy sauce marinade to the pan and cook, tossing, until bubbling. Remove from the heat.

5

While the chicken is cooking, heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through. In a small bowl, combine the garlic aioli and a generous squeeze of lime juice.

6

Drain the pickled onion. Bring everything to the table to serve. Spread some lime aioli over the tortillas and top with the salad, Korean chicken and quick pickled onion. Sprinkle with the crispy shallots.