Korean-Style Chicken & Salad Tacos
with Pickled Chilli & Lime Aioli
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!
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.
Ingredients
1 packet
Mixed Salad Leaves
330 g
Chicken Breast
1 packet
Garlic Aioli
(Contains: Eggs;)
1
Garlic
1 sachet
Crispy Shallots
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1
Long Chilli
1
Lime
1
Cucumber
1
Carrot
Not included in your delivery
1 drizzle
olive oil
¼ cup
vinegar (white wine or rice wine)
2 tbs
soy sauce
(Contains: Soy; May be present: Gluten.)
1 tbs
honey
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!
