Korean-Style Chicken Tacos

Name: Korean-Style Chicken Tacos with Pickled Chilli & Lime Aioli
Total time: 30 min
Yield: 2
Cuisine: Korean
Ingredients: olive oil; ½ Long Chilli (Optional); ¼ cup vinegar (white wine or rice wine); 1 carrot; 1 cucumber; ½ lime; 1 packet mixed salad leaves; 1 clove garlic; 2 tbs soy sauce; 1 tbs honey; 1 packet chicken breast; 6 mini flour tortillas; 1 packet garlic aioli

with Pickled Chilli & Lime Aioli

Up to 180$ + Free Treats / Extras for Life

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 a tangy aioli, bright homemade pickled chilli and fresh salad ingredients, all wrapped up in soft flour tortillas for a Korean-meets-Mexican fiesta!

Allergens:

Gluten

•Soy

•Wheat

•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 Time30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Long Chilli (Optional)

carrot

cucumber

lime

1 packet

mixed salad leaves

1 clove

garlic

1 packet

chicken breast

mini flour tortillas

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

1 packet

garlic aioli

(Contains: Eggs;)

Not included in your delivery

olive oil

¼ cup

vinegar (white wine or rice wine)

2 tbs

soy sauce

(Contains: Gluten, Soy;)

1 tbs

honey

Nutritional Values

Energy (kJ)3091 kJ

Calories739 kcal

Fat36.5 g

of which saturates8.2 g

Carbohydrate59.2 g

of which sugars16.6 g

Dietary Fibre9.5 g

Protein46.4 g

Sodium1207 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

• Thinly slice long chilli (if using). • In a small bowl, combine the vinegar and a generous pinch of sugar and salt. • Add chilli to pickling liquid. Add just enough water to cover chilli, then set aside.

• Grate carrot. • Thinly slice cucumber into sticks. • Slice lime into wedges. • In a medium bowl, combine carrot, mixed salad leaves and a squeeze of lime juice. Season with salt and pepper. Toss to coat, then set aside.

• Finely chop garlic. • In a small bowl, combine the soy sauce, honey and garlic. Set aside. • Slice chicken breast into 1cm-thick strips.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing occasionally, until browned and cooked through, 3-4 minutes (cook in batches if your pan is getting crowded). • Add the honey-soy mixture, then remove pan from heat, tossing chicken to coat.

TIP: Chicken is cooked through when it’s no longer pink inside.

• Microwave mini flourtortillas on a microwave-safe plate in 10 second bursts, until warmed through. • Meanwhile, combine garlic aioli and a generous squeeze of lime juice in a second small bowl.

• Drain pickled chilli. • Spread some lime aioli over each tortilla, then top with salad, Korean-style chicken, cucumber and pickled chilli. • Drizzle with remaining lime aioli. • Serve with any remaining lime wedges. Enjoy!