Quick Caribbean-Spiced Chicken Tacos

Name: Quick Caribbean-Spiced Chicken Tacos with Pineapple & Corn Salsa
Total time: 25 min
Yield: 2
Cuisine: Caribbean
Ingredients: olive oil; ½ tin pineapple slices; 1 tin sweetcorn; 1 packet baby spinach leaves; ½ brown onion; 1 packet chicken tenderloins; 1 sachet mild Caribbean jerk seasoning; drizzle vinegar (balsamic or white wine); 6 mini flour tortillas; 1 packet garlic aioli

with Pineapple & Corn Salsa

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We're bringing the flavours of the Caribbean to taco night. For the quintessential experience, team the jerk seasoned chicken with a cheerful pineapple-corn salsa - which boasts crunch, juiciness, sweetness and tang.

Tags:

Kid Friendly

•Over 30g 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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

½ tin

pineapple slices

1 tin

sweetcorn

1 packet

baby spinach leaves

brown onion

1 packet

chicken tenderloins

1 sachet

mild Caribbean jerk seasoning

mini flour tortillas

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

1 packet

garlic aioli

(Contains: Eggs;)

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)3018 kJ

Calories721 kcal

Fat27.8 g

of which saturates4.9 g

Carbohydrate66.6 g

of which sugars20.6 g

Dietary Fibre8.9 g

Protein47.3 g

Sodium1273 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• Reserve some juice from pineapple slices (2 tsp for 2 people / 1 tbs for 4 people), then drain pineapple (see ingredients). Drain sweetcorn. Roughly chop baby spinach leaves. Finely chop brown onion (see ingredients). Cut chicken tenderloin into 2cm chunks. • In a medium bowl, combine mild Caribbean jerk seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add chicken, tossing to coat.

• Heat a large frying pan over high heat. Cook pineapple, corn and onion, tossing, until browned, 3 minutes. • Transfer charred pineapple to a chopping board, then roughly chop. • In a second medium bowl, combine pineapple, corn, onion, reserved pineapple juice and a drizzle of the vinegar. Season to taste.

TIP: Cover the pan with a lid if the corn kernels are "popping" out. Little cooks: Take the lead by combining the pineapple and the corn.

• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until browned and cooked through (when no longer pink inside), 5-6 minutes each side. • When chicken is ready, microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.