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Korean-Style Chicken Tacos

Korean-Style Chicken Tacos

Korean-Style Chicken Tacos

with Pickled Onion & Plant-Based 'Aioli'

Get up to $200 off!

What sets these tacos apart are the little things. You've got avocado, pear, pickled onions, sesame seeds and the lovely sweet chilli and sweet soy-laced chicken strips which are causing all of the buzz around this dish.

Tags:

Climate Superstar

•Over 30g protein

Allergens:

Gluten

•Soja

•Wheat

•Sesamzaad

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

½

red onion

1

pear

1 packet

chicken tenderloins

1 packet

sweet chilli sauce

1 bag

mixed salad leaves

6

mini flour tortillas

1 packet

plant-based aioli

1

sesame seeds

1

avocado

1 sachet

sweet soy seasoning

Not included in your delivery

olive oil

¼ cup

vinegar (white wine or rice wine)

Nutritional Values

Energy (kJ)3396 kJ

Fat40.7 g

of which saturates5.7 g

Carbohydrate58.8 g

of which sugars20.9 g

Protein48.1 g

Sodium1442 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

1

• Thinly slice red onion (see ingredients). • In a small bowl, combine the vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.

2

• Thinly slice pear into wedges. • Slice avocado in half, scoop out flesh and thinly slice. • Cut chicken tenderloins into 2cm chunks.

3

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.

4

• Add sweet soy seasoning, and cook until fragrant, 1 minute. • Remove from heat, then add sweet chilli sauce and a splash of water, tossing to coat.

5

• Meanwhile, in a medium bowl, combine avocado, pear, mixed salad leaves, a splash of pickling liquid and a drizzle of olive oil. Season. • Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.

6

• Drain pickled onion. • Spread each tortilla with plant-based aioli. Top with salad, Korean-style chicken and pickled onion. • Sprinkle over sesame seeds to serve. Enjoy!

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