Quick Peri-Peri Chicken Tacos

Name: Quick Peri-Peri Chicken Tacos with Garlic Aioli & Cucumber-Tomato Salad
Total time: 15 min
Yield: 2
Cuisine: Portuguese
Ingredients: olive oil; 1 packet Snacking Tomatoes; 1 Cucumber; 1 packet Chicken Tenderloins; 1 sachet Peri-Peri Seasoning; 1 packet Sweet Chilli Sauce; 1 packet Mixed Salad Leaves; drizzle white wine vinegar; 6 mini flour tortillas; 1 packet garlic aioli

with Garlic Aioli & Cucumber-Tomato Salad

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Loaded with juicy chicken thigh and classic peri-peri flavours, this is our kind of weeknight meal - and one the kids will happily help out with before devouring.

Tags:

Kid Friendly

•Over 30g protein

Allergens:

Gluten

•Soy

•Wheat

•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 Time15 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Snacking Tomatoes

Cucumber

1 packet

Chicken Tenderloins

1 sachet

Peri-Peri Seasoning

(May be present: Wheat, Gluten, Soy.)

1 packet

Sweet Chilli Sauce

1 packet

Mixed Salad Leaves

mini flour tortillas

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

1 packet

garlic aioli

(Contains: Eggs;)

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3050 kJ

Calories729 kcal

Fat32.5 g

of which saturates5.7 g

Carbohydrate58.8 g

of which sugars14.1 g

Dietary Fibre8.3 g

Protein46.9 g

Sodium1208 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

Cooking Steps

PDF

• Halve snacking tomatoes. • Slice cucumber into thin sticks. • Cut chicken tenderloins into thin strips. • In a medium bowl, combine chicken, peri-peri seasoning, a pinch of salt, and a drizzle of olive oil.

Little cooks: Help toss the chicken in the peri-peri seasoning bowl.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, tossing, until browned and cooked through, 5-6 minutes each side. • Remove from heat, then add sweet chilli sauce and a splash of water, tossing to coat.

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

• In a second medium bowl, combine mixed salad leaves, cucumber, snacking tomatoes, a drizzle of white wine vinegar and olive oil. Season.

Little cooks: Take the lead by tossing the salad!

• Roughly chop chicken. • Microwave mini flour tortillas on a plate in 10-second bursts until warmed through. • Spread garlic aioli on each tortilla, then fill with cucumber-tomato salad and sticky peri-peri chicken. • Drizzle over any remaining pan glaze to serve. Enjoy!