Spiced Chicken & Hard Shell Tacos
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Spiced Chicken & Hard Shell Tacos

Spiced Chicken & Hard Shell Tacos

with BBQ Mayo, Charred Corn Salsa & Extra Cheddar Cheese

It’s all hands on deck, this recipe is designed to be cooked by grown-ups and kids together! The ultimate in one-handed food, these tacos, loaded with classic American flavours, are best enjoyed cutlery free! Just add some charred corn salsa and BBQ mayo for an unforgettable flavour combo with a little bit of something for everyone.

Tags:
Kid Friendly
Allergens:
Gluten
Soy
Wheat
Milk
Egg

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 Time35 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

cucumber

1

tomato

½

avocado

1 packet

chicken breast

1 sachet

All-American spice blend

1 cob

corn

6

mini flour tortillas

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

2 packet

Cheddar cheese

(Contains Milk;)

1 packet

BBQ mayo

(Contains Egg; May be present: Milk. )

Not included in your delivery

olive oil

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)4252 kJ
Calories1016 kcal
Fat52.1 g
of which saturates15.4 g
Carbohydrate72.9 g
of which sugars20.6 g
Dietary Fibre18.9 g
Protein61.9 g
Sodium1524 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 200°C/180°C fan-forced. • Finely chop cucumber and tomato. Slice avocado (see ingredients) in half, scoop out flesh and dice. • Cut chicken breast into 1 cm strips. • In a medium bowl, combine chicken, All-American spice blend and a drizzle of olive oil.

Little cooks: Help scoop out the avo!

2
2

• Slice kernels off corn cob. Heat a large frying pan over high heat. • Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl. Set a

TIP: Cover the pan with a lid if the kernels are “popping” out.

3
3

• Drape mini flour tortillas in between wire racks and bake until golden, 8-12 minutes.

4
4

• Meanwhile, return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken strips until browned and cooked through, 4-5 minutes.

TIP: Chicken is cooked through when it is no longer pink inside.

5
5

• While chicken is cooking, to bowl with charred corn, add cucumber, tomato, avocado, a drizzle of white wine vinegar and olive oil. • Toss to combine and season with salt and pepper.

Little cooks: Take the lead by tossing the salsa!

6
6

• Build tacos by filling with spiced chicken, Cheddar cheese and some charred corn salsa. • Drizzle over BBQ mayo. Serve with any remaining salsa. Enjoy!

Little cooks: Work your magic and add the finishing touch by drizzling over the BBQ mayo!