HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPortuguese Chicken Tacos
Portuguese Chicken Tacos

Portuguese Chicken Tacos

with Charred Corn Slaw

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Give classic Portuguese flavours a Mexican wave with these fusion tacos. Look to smoked paprika and chilli flakes for that spicy, smokey flavour on the chicken, add a sweet touch with capsicum and finish things off with a crunchy slaw.


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Preparation Time20 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 tin


1 unit


1 unit

red capsicum

1 packet

chicken thigh

1 sachet

smoked paprika

1 pinch

chilli flakes

1 bag

shredded cabbage mix

1 tub

garlic aioli


6 unit

mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

Not included in your delivery


olive oil

1 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

¼ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3800 kJ
Fat50.3 g
of which saturates8.1 g
Carbohydrate62.1 g
of which sugars16.8 g
Dietary Fibre0 g
Protein45.4 g
Cholesterol0 mg
Sodium1220 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Finely chop the garlic (or use a garlic press). Drain the sweetcorn. Grate the carrot (unpeeled). Cut the red capsicum into 2cm chunks. Cut the chicken thigh into 2cm pieces.


In a small bowl, combine the garlic, smoked paprika, brown sugar, a pinch of chilli flakes (if using) and a drizzle of olive oil.


Heat a large frying pan over a high heat. When the pan is hot, add the corn kernels and cook until lightly browned, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are "popping" out. In a large bowl, combine the charred corn, carrot and shredded cabbage mix. Add 1/2 the garlic aioli, season to taste with salt and pepper and toss to coat.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken and capsicum, sprinkle with the salt and cook until browned and cooked through, 5-6 minutes. TIP: If the pan is getting a little crowded, cook in batches for the best results! Add the smoked paprika mixture and cook, tossing, until fragrant and well coated, 1 minute.


Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.


Take everything to the table. Build your tacos by spreading the remaining garlic aioli over the base of the tortillas. Add a helping of rainbow slaw and top with the Portuguese chicken and capsicum.