Korean-Style Chicken & Pickled Chilli Tacos
with Cucumber Sticks & 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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Mixed Salad Leaves
330 g
Chicken Breast
1 packet
Garlic Aioli
(Contains: Eggs;)
1
Garlic
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 (rice wine or white wine)
2 tbs
soy sauce
(Contains: Soy; May be present: Gluten.)
1 tbs
honey
Utensils
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 to taste
with salt and pepper. Toss to coat, then set aside.
• Finely chop garlic.
• In a second 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!
