Easy Sticky Peri-Peri Haloumi & Chicken Tacos
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Easy Sticky Peri-Peri Haloumi & Chicken Tacos

Easy Sticky Peri-Peri Haloumi & 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.

Tags:
Kid Friendly
Quick Prep
Super Quick
Allergens:
Gluten
Soy
Wheat
Egg
Milk

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

cucumber

1

tomato

1 packet

chicken thigh

1 sachet

peri-peri seasoning

1 packet

sweet chilli sauce

1 bag

mixed salad leaves

6

mini flour tortillas

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

1 packet

garlic aioli

(Contains Egg;)

1 packet

haloumi

(Contains Milk;)

Not included in your delivery

olive oil

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)3870 kJ
Fat49.6 g
of which saturates18.2 g
Carbohydrate53.7 g
of which sugars15.1 g
Protein63 g
Sodium2205 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan

Instructions

1
1

• Slice tomato into half-moons. • Slice cucumber into thin sticks. • In a medium bowl, combine chicken tenderloins, peri-peri seasoning, a pinch of salt, and a drizzle of olive oil. • In another medium bowl, add haloumi and cover with water to soak.

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

2
2

• 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.

3
3

• In a second medium bowl, combine mixed salad leaves, cucumber, tomato, a drizzle of white wine vinegar, and olive oil. Season. • Wipe out frying pan. Drain haloumi and pat dry. Cut haloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side.

Little cooks: Take the lead by tossing the salad!

4
4

• 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 salad, haloumi and sticky peri-peri chicken tenders. • Drizzle over any remaining pan glaze to serve. Enjoy!