Coat chicken tenders in panko breadcrumbs and mild Tex-Mex spices for a tacos filling everyone will want to get their hands on. Add cucumber for juiciness and crunch, BBQ mayo for creaminess, and a ready-made salsa for a touch of sweetness and acidity.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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.
mini flour tortillas(ContainsGluten, SoyMay be present Milk, Soy)
tomato salsa(May be present Milk, Egg, Tree Nuts)
Tex-Mex spice blend(May be present Gluten)
BBQ mayo(ContainsEggMay be present Milk)
shredded Cheddar cheese(ContainsMilk)
shredded cabbage mix
• SPICY! This is a mild spice blend, but use less if you're sensitive to heat. In a shallow bowl, whisk Tex-Mex spice blend and egg. • In a second shallow bowl, place the panko breadcrumbs. • Dip chicken tenderloins into egg mixture and then into breadcrumbs. Transfer to a plate.
• Heat a large frying pan over a medium-high heat with enough olive oil to coat the base. • When oil is hot, cook chicken until golden and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate.
TIP: Chicken is cooked through when no longer pink inside
• Slice cucumber into thin sticks. Set aside. • In a medium bowl, combine a drizzle of olive oil and 1/2 the BBQ mayo. Add shredded cabbage mix. Toss to coat. • When chicken is done, microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.
• Slice crumbed chicken. • Spread tortillas with remaining BBQ mayo. Top with some tomato salsa, BBQ slaw, chicken and cucumber. • Sprinkle with shredded Cheddar cheese to serve.