Quick Caribbean Chicken Tacos

Name: Quick Caribbean Chicken Tacos with Pineapple & Corn Salsa
Total time: 25 min
Yield: 2
Cuisine: Caribbean
Ingredients: olive oil; 1 clove garlic; ½ tin pineapple slices; 1 tin sweetcorn; ½ head cos lettuce; 1 carrot; ½ long red chilli (optional); 1 packet chicken tenderloins; ¼ tsp salt; 6 mini flour tortillas; 1 packet garlic aioli; 1 bag coriander; 1 sachet mild Caribbean jerk seasoning; 1 drizzle vinegar (balsamic or white wine)

with Pineapple & Corn Salsa

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In only 25 minutes, you can bring the flavours of the Caribbean to taco night. For the quintessential experience, team the seasoned chicken with the sweet crunch of pineapple-corn salsa and a kick of heat from fresh chilli.

Tags:

Kid Friendly

•High Protein

Allergens:

Gluten

•Soy

•Wheat

•Eggs

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 clove

garlic

½ tin

pineapple slices

1 tin

sweetcorn

½ head

cos lettuce

carrot

long red chilli (optional)

1 packet

chicken tenderloins

mini flour tortillas

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

1 packet

garlic aioli

(Contains: Eggs;)

1 bag

coriander

1 sachet

mild Caribbean jerk seasoning

Not included in your delivery

olive oil

¼ tsp

salt

1 drizzle

vinegar (balsamic or white wine)

Nutritional Values

per serving

Energy (kJ)3140 kJ

Fat29.9 g

of which saturates3.5 g

Carbohydrate64 g

of which sugars21.2 g

Protein50.6 g

Sodium1611 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

Finely chop the garlic. Reserve juice from the pineapple slices (1/2 tbs for 2 people / 1 tbs for 4 people), then drain. Drain the sweetcorn. Shred the cos lettuce. Grate the carrot.

Slice the chicken tenderloin lengthways into 2cm-thick strips. In a medium bowl, combine the garlic, mild Caribbean jerk seasoning and the salt. Season with pepper and a drizzle of olive oil. Add the chicken and toss to coat. Set aside.

Heat a large frying pan over a high heat. When the pan is hot, cook the pineapple slices (see ingredients) and sweetcorn, tossing until browned, 3 minutes. Transfer the pineapple to a chopping board and roughly chop. In a small bowl, combine the chopped pineapple and corn. Add the reserved pineapple juice and a drizzle of vinegar. Season with salt and pepper and mix well. Set aside.

Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the chicken in batches, tossing, until browned and cooked through, 3-4 minutes. Transfer to a plate. TIP: Cooking the meat in batches will stop it from stewing and keep it tender.

Microwave the mini flour tortillas on a plate for 10 second bursts, or until warmed through.

Thinly slice the long red chilli (if using). Roughly chop the coriander. Bring everything to the table to serve. Build your tacos by topping the tortillas with lettuce, carrot, Caribbean chicken and pineapple-corn salsa. Top with the garlic aioli and garnish with some long red chilli and coriander.