Satay Grilled Chicken Tacos
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Satay Grilled Chicken Tacos

Satay Grilled Chicken Tacos

with Mint Slaw & Sweet Chilli Mayo

Tags:
Easy Prep
Quick

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 Time15 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

Carrot

1

Lime

1

Mint

1

Chicken Breast

1

Sweet Chilli Sauce

1

Mayonnaise

1

Mini Flour Tortillas

1

Shredded Cabbage Mix

1

Sesame Dressing

1

Crispy Shallots

Not included in your delivery

1

olive oil

sideBannerName

Nutritional Values

Calories692 kcal
Energy (kJ)2896 kJ
Calories0 kcal
Fat34.4 g
of which saturates6.4 g
Carbohydrate55.3 g
of which sugars16.5 g
Dietary Fibre0 g
Protein46.1 g
Cholesterol0 mg
Sodium942 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• Grate carrot. • Zest lime to get a generous pinch and cut into wedges. • Pick and roughly chop mint. • Cut Malaysian tofu into 2cm chunks. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ If you've swapped to chicken breast, cut chicken breast into 2cm chunks.

----------CCM TEXT---------- • Grate carrot. • Zest lime to get a generous pinch and cut into wedges. • Pick and roughly chop mint. • Cut chicken breast into 2cm chunks.

2

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook tofu, tossing, until browned and warmed through, 3-4 minutes. Transfer to a bowl. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.

----------CCM TEXT---------- • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a bowl.

3

• While tofu is cooking, combine sweet chilli sauce, lime zest and mayonnaise in a small bowl. Set aside. • In a medium bowl, combine shredded cabbage mix, carrot, mint, a squeeze of lime juice and a drizzle of olive oil. Season with salt and pepper and toss to coat. • Microwave mini flour tortillas on a plate for 10 second bursts, or until warmed through. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ ----------CCM TEXT---------- • While chicken is cooking, combine sweet chilli sauce, lime zest and mayonnaise in a small bowl. Set aside. • In a medium bowl, combine shredded cabbage mix, carrot, mint, a squeeze of lime juice and a drizzle of olive oil. Season with salt and pepper and toss to coat. • Microwave mini flour tortillas on a plate for 10 second bursts, or until warmed through.

4

• Spread some sweet chilli mayo over tortillas. Top with some mint slaw and satay tofu. Drizzle over sesame dressing. • Sprinkle with crispy shallots to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Top mint slaw with chicken as above, to serve.

----------CCM TEXT---------- • Spread some sweet chilli mayo over tortillas. Top with some mint slaw and chicken. Drizzle over sesame dressing. • Sprinkle with crispy shallots to serve. Enjoy!