Fast Caribbean-Spiced Chicken Tacos

Name: Fast Caribbean-Spiced Chicken Tacos with Pineapple & Corn Salsa
Total time: 25 min
Yield: 2
Cuisine: Creole/Cajun
Ingredients: 1 packet Garlic Aioli; 1 sachet Mild Caribbean Jerk Seasoning; 1 packet Baby Spinach Leaves; 1 Spring Onion; 6 Mini Flour Tortillas; 330 g Chicken Tenderloins; 1 tin Pineapple Slices; 1 tin Sweetcorn; 1 drizzle olive oil; 1 drizzle vinegar

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.

Allergens:

Egg

•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 Time25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Garlic Aioli

1 sachet

Mild Caribbean Jerk Seasoning

1 packet

Baby Spinach Leaves

Spring Onion

Mini Flour Tortillas

330 g

Chicken Tenderloins

1 tin

Pineapple Slices

1 tin

Sweetcorn

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar

Nutritional Values

Calories763 kcal

Energy (kJ)3190 kJ

Fat32.6 g

of which saturates5.1 g

Carbohydrate66.5 g

of which sugars21.7 g

Dietary Fibre6.6 g

Protein45.7 g

Sodium1120 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• 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. • Thinly slice spring onion. • Cut chicken breast 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. Little cooks: Take charge by combining the chicken with the seasoning!

• Heat a large frying pan over high heat. Cook pineapple and corn, tossing, until browned, 3 minutes. • Transfer charred pineapple to a chopping board, then roughly chop. • In a second medium bowl, combine pineapple, corn, 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), 3-4 minutes each side. • When chicken is ready, microwave mini flourtortillas on a plate in 10 second bursts, until warmed through.

• Fill tortillas with baby spinach leaves, Caribbean-spiced chicken and the pineapple and corn salsa. • Sprinkle over spring onion. • Drizzle with garlic aioli to serve. Enjoy! Little cooks: Take charge of assembling the tacos!