Popcorn Chicken & Bacon Jam Tacos

Name: Popcorn Chicken & Bacon Jam Tacos with Avocado, Deluxe Salad & Sour Cream
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 1 packet Cheddar Cheese; 1 Red Onion; 1 Avocado; 1 packet Deluxe Salad Mix; 330 g Chicken Thigh; 1 packet Light Sour Cream; 6 Mini Flour Tortillas; 90 g Diced Bacon; 1 packet Cornflour; 1 sachet Mexican Fiesta Spice Blend; 1 Cucumber

with Avocado, Deluxe Salad & Sour Cream

Get up to $200 off!

These next-level tacos will truly take dinnertime to new heights. With a homemade bacon jam, these are no ordinary tacos. Just add popcorn chicken, avocado slices, slaw, sour cream and cheese to round the dish out, you'll be humming away with each bite.

Allergens:

Milk

•Gluten

•Soja

•Hvede

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 Time35 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Cheddar Cheese

Red Onion

Avocado

1 packet

Deluxe Salad Mix

330 g

Chicken Thigh

1 packet

Light Sour Cream

Mini Flour Tortillas

90 g

Diced Bacon

1 packet

Cornflour

1 sachet

Mexican Fiesta Spice Blend

Cucumber

Nutritional Values

Calories868 kcal

Energy (kJ)3630 kJ

Fat40.6 g

of which saturates16.2 g

Carbohydrate65.2 g

of which sugars15.5 g

Dietary Fibre11.8 g

Protein53.8 g

Sodium1550 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Cut cucumber into thin sticks. • Slice avocado in half, scoop out flesh and thinly slice. • Thinly slice onion. • Cut chicken thigh into 2cm chunks. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. In a medium bowl, combine Mexican Fiesta spice blend, a pinch of salt and a drizzle of olive oil. Add chicken and toss to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion and diced bacon, breaking bacon up with a spoon, until starting to brown, 4-6 minutes. • Add the water, balsamic vinegar and brown sugar, stirring to combine. Cook until reduced, 1 minute. • Transfer to a bowl and set aside.

• Meanwhile, add cornflour to the bowl with chicken, tossing to coat.

• Wash out the frying pan and return to medium-high heat with enough olive oil to coat the base. • When oil is hot, dust off any excess flour from chicken, then cook, tossing occasionally, until browned and cooked through (when no longer pink inside), 4-5 minutes. • Transfer to a paper towel-lined plate.

• Meanwhile, microwave mini flourtortillas on a plate in 10 second bursts, until warmed through.

• In a second medium bowl, combine deluxe salad mix and a drizzle of the white wine vinegar and olive oil. Season generously. • Bring everything to the table. • Build your own tacos by spreading each tortilla with bacon jam. • Top with deluxe salad, avocado, cucumber, popcorn chicken and Cheddar cheese. • Drizzle over light sour cream to serve. Enjoy!