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

Portuguese Chicken Tacos

with Charred Corn Slaw

Read more

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.

Allergens:EggGlutenSoy

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 Time20 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

1 tin

sweetcorn

1 unit

carrot

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

(ContainsEgg)

6 unit

mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

Not included in your delivery

tbs

olive oil

1 tsp

brown sugar

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

¼ tsp

salt

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
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.

2

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

3

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.

4

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.

5

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

6

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.