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Summer Chicken Tacos

Summer Chicken Tacos

with Mango Mayonnaise

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This dish is summer on a plate! They’re bursting at the seams with fresh flavours, but our favourite element has to be the mango mayonnaise that tops off this one-handed delight.

Allergens:GlutenEgg

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 difficultyEasy
Ingredients

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

4 cup

red cabbage

1

lime

½ sachet

Mexican seasoning

4 fillet

free range chicken breast

12

mini tortillas

(ContainsGluten)

½ bunch

coriander

1 tub

mango mayonnaise

(ContainsEggMay be present Tree Nuts)

½

long red chilli

Not included in your delivery

4 tbs

olive oil

¼ cup

plain flour

(ContainsGluten)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3330 kJ
Fat40.9 g
of which saturates6.8 g
Carbohydrate54.2 g
of which sugars6.2 g
Dietary Fibre0 g
Protein48.4 g
Cholesterol0 mg
Sodium667 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Knife
Chopping board
Large Bowl
Pan
Plastic Bag
Instructionsarrow up iconarrow up icon
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1

To prepare the ingredients, finely slice the red cabbage and measure out the required amount. Cut the lime into wedges, slice the chicken breast into 1 cm thick strips, pick the coriander leaves and slice the long red chilli.

2

Combine the red cabbage, 1 tablespoon of the olive oil and juice of half of the lime wedges in a large bowl. Season with salt and pepper and set aside.

3

Combine the plain flour, mild Mexican seasoning and a pinch of salt in a plastic bag. Add the chicken breast fillets to the plastic bag and carefully toss the chicken in the bag to coat well. Heat the remaining olive oil in a medium frying pan over a medium-high heat. Add the chicken in two batches and cook, turning, for 5-6 minutes, or until golden and cooked through.

4

Meanwhile, heat the mini tortillas in a microwave or sandwich press.

5

To serve, divide the tortillas between plates. Top with the red cabbage mixture, Mexican chicken, coriander, mango mayonnaise and long red chilli (if using). Serve with the remaining lime wedges.