Easy Caribbean Chicken Tacos
with Tomato-Corn Salsa & Garlic Aioli
You told us you loved Caribbean jerk chicken, and we listened! We're giving it a spin in tasty tacos with a tangy tomato and corn salsa and crunchy salad to bring the meal together.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 cob
corn
(May be present Milk, Soy, Sesame. )
1 packet
Chicken Drumstick Fillet
1 sachet
Mild Caribbean Jerk Seasoning
1
carrot
1 punnet
cherry tomatoes
½ bag
coriander
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 bag
Mixed Salad Leaves
1 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
1 tsp
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Slice kernels off the corn cob. Cut chicken drumstick fillet into 2cm chunks. • In a medium bowl, combine mild Caribbean jerk seasoning, a pinch of salt and a drizzle of olive oil. Add chicken, toss to coat and set aside.
Little cooks: Kids can help flavour the chicken! Make sure to wash your hands afterwards.
• Heat a large frying pan over high heat. Cook corn until lightly browned, 4-5 minutes. Transfer to a large bowl. • Meanwhile, grate carrot. Halve cherry tomatoes. Roughly chop coriander (see ingredients). • Add coriander and tomato to the charred corn. Drizzle with olive oil and season with salt and pepper.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken, tossing, until browned and cooked through, 5-6 minutes. • Meanwhile, microwave mini flourtortillas on a plate in 10 second bursts, until warmed through.
Little cooks: Help warm the tortillas with oven gloves and under adult supervision. Be careful, the plate can get hot!
• In a second medium bowl, combine mixed salad leaves, carrot and a drizzle of white wine vinegar and olive oil. Season to taste. • Top tortillas with carrot salad, Caribbean jerk chicken and tomato-corn salsa • Drizzle over garlic aioli to serve. Enjoy!
Little cooks: Take the lead and help build the tacos!