Spiced Chicken & BBQ Mayo Tacos

Name: Spiced Chicken & BBQ Mayo Tacos with Charred Corn Salsa & Cheddar Cheese
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 1 olive oil; 1 Cucumber; 1 Tomato; ½ Avocado; 1 packet Chicken Breast; 1 sachet All-American Spice Blend; 1 cob Corn; drizzle white wine vinegar; 6 Mini Flour Tortillas; 1 packet Cheddar Cheese; 1 packet BBQ Mayo

with Charred Corn Salsa & Cheddar Cheese

Get up to $200 off!

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

•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 Time35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Cucumber

Tomato

Avocado

1 packet

Chicken Breast

1 sachet

All-American Spice Blend

1 cob

Corn

Mini Flour Tortillas

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

1 packet

Cheddar Cheese

(Contains: Milk;)

1 packet

BBQ Mayo

(Contains: Eggs; May be present: Milk.)

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3836 kJ

Calories579 kcal

Fat44.5 g

of which saturates10.9 g

Carbohydrate69.6 g

of which sugars20.1 g

Dietary Fibre18 g

Protein56.1 g

Sodium1319 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• 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 1cm strips. • In a medium bowl, combine chicken, All-American spice blend and a drizzle of olive oil.

Little cooks: Help scoop out the avo!

• 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 aside. • 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: Cover the pan with a lid if the kernels are "popping" out. TIP: Chicken is cooked through when it's no longer pink inside.

• While chicken is cooking, to bowl with charred corn, add cucumber, tomato and avocado. Drizzle with white wine vinegar and olive oil. Toss to combine and season with salt and pepper. • Microwave mini flourtortillas on a plate in 10 second bursts until warmed through.

Little cooks: Take the lead by tossing the salsa!

• 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!