Mexican ‘Pollo’ Tacos

Name: Mexican ‘Pollo’ Tacos with Cooling Cucumber
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 tbs olive oil; 1 cob corn; ½ red onion; 1 tomato; 1 tsp Mild Mexican Spice Blend; ½ lime; 2 fillet chicken breast; 1 cucumber; 1 unit yoghurt; ½ unit long red chilli; 6 mini tortillas

with Cooling Cucumber

3.5

(845)

Get up to $230 off

We’re bringing the party with these warm and spicy pollo (chicken) tacos, sizzling with golden corn, sweet tomato, spicy Mexican spice mix and zesty lime. Good thing there’s some creamy yoghurt and cucumber to cool everything down. Bring the two elements together and we’ve got a real fiesta on our hands.

Tags:

Kid Friendly

•Eat Me First

•Healthy

•High Protein

•One Pot Wonder

•Under 30 Minutes

Allergens:

Gluten

•Milk

•Wheat

•Soy

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

1 cob

corn

½

red onion

1

tomato

1 tsp

Mild Mexican Spice Blend

(Contains: Gluten;)

½

lime

2 fillet

chicken breast

1

cucumber

1 unit

yoghurt

(Contains: Milk;)

½ unit

long red chilli

6

mini tortillas

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

Not included in your delivery

1 tbs

olive oil

Nutritional Values

per serving

Calories4060 kcal

Fat33.9 g

of which saturates7.1 g

Carbohydrate101 g

of which sugars11.8 g

Protein57.9 g

Sodium980 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Non-Stick Pan

•Spoon

•Plate

•Large Bowl

Cooking Steps

1

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, husk and remove corn kernels, finely chop the red onion, finely dice the tomato, cut lime into wedges, slice chicken into strips, finely dice the cucumber and deseed and finely slice the chilli.

2

Heat half of the olive oil in a large frying pan over a medium high heat. Add the corn kernels, red onion and tomato and cook for 3 minutes or until soft. Add half of the Mexican spice mix and cook for a further 1 minutes, or until fragrant. Season with the juice from half the lime wedges and salt and pepper. Transfer mixture to a medium bowl.

3

Wrap the mini flour tortillas loosely in foil and place in the oven for 5-7 minutes to heat up. Alternatively, place the tortillas on a heat-proof plate, uncovered and heat in the microwave.

4

In a medium bowl combine the chicken breast strips and the remaining olive oil and Mexican seasoning. Stir well to coat the chicken.

5

Heat the same frying pan from step 2 over a medium-high heat. Add the chicken strips, stir frying for 3-4 minutes or until golden and cooked through. Remove from the pan.

6

Serve up the warmed tortillas, Mexican-spiced chicken, corn salsa, remaining lime wedges, cucumber, yoghurt and long red chilli, and let everyone create their own sizzling chicken taco masterpiece!