Quick Peri-Peri Chicken Tacos
with Garlic Aioli & Cucumber-Tomato Salad
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.
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.
Ingredients
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
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
garlic aioli
(Contains Egg;)
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• 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!
