All-American Chicken Tacos
with Sweet Potato Fries, Caramelised Onion & Smokey Aioli
You'll be smiling all the way to the table when you dish up these show-stopping tacos. Fill them with oven-baked fries, chicken, sweet caramelised onion, crisp salad and smokey aioli and soak up the state of bliss that follows!
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
chicken breast
2
sweet potato
1
brown onion
1
tomato
1 tin
sweetcorn
1 sachet
All-American spice blend
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
2 packet
smokey aioli
(Contains Egg; May be present: Milk. )
1 packet
mixed salad leaves
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Slice chicken breast into thin strips. • Cut potato into fries. Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes. • Meanwhile, thinly slice brown onion. Slice cucumber into thin sticks. Roughly chop tomato.
TIP: If your oven tray is crowded, divide the fries between two trays.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring regularly, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, the brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. • Season with salt and pepper, then transfer to a bowl.
• SPICY! This is a mild spice blend, but use less if you're sensitive to heat. In a medium bowl, combine All-American spice blend and a drizzle of olive oil. Add chicken, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes. • When chicken is almost ready, microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
• Spread tortillas with a layer of smokey aioli. • Fill with mixed salad leaves, some fries, chicken and caramelised onion. • Top with a helping of cucumber and tomato. • Serve any remaining fries on the side. Enjoy!