Caribbean Chicken Tacos
with Tomato-Corn Salsa, Sour Cream & 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.
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 tin
sweetcorn
1 packet
chicken breast
1 sachet
Mild Caribbean Jerk Seasoning
1
carrot
½ packet
cherry tomatoes
1 packet
coriander
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
Mixed Salad Leaves
1 packet
garlic aioli
(Contains Egg, Soy; )
1 packet
sour cream
(Contains Milk; )
Not included in your delivery
olive oil
1 tsp
white wine vinegar
Nutrition Values
Utensils
Instructions
• Drain the sweetcorn. Cut chicken breast 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 sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl. • Meanwhile, grate carrot. Halve cherry tomatoes (see ingredients). Roughly chop coriander. • 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 flour tortillas 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 • Dollop with sour cream. Drizzle over garlic aioli to serve. Enjoy!
Little cooks: Take the lead and help build the tacos!