Quick Glazed-Caribbean Chicken Tacos
with Creamy Slaw, Sweetcorn Salsa & Peanuts
A summer time fave, is being whipped up tonight. Chicken tacos that are glazed and topped with a bursting and juicy sweetcorn salsa. Go crazy and add a sprinkling of peanuts to enjoy these warmer nights.
The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
capsicum
1 tin
sweetcorn
1 packet
Diced Chicken
1 sachet
Mild Caribbean Jerk Seasoning
1 bag
Shredded Cabbage Mix
1 packet
mayonnaise
(Contains Egg; May be present Fish, Wheat, Cashew, Almond, Sesame, Soy. )
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
Not included in your delivery
olive oil
1 tsp
honey
20 g
butter
(Contains Milk; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Cut capsicum into bite-sized chunks. Drain the sweetcorn.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly charred, 2-3 minutes. Transfer to a medium bowl. • Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook diced chicken and capsicum, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium, then add mild Caribbean jerk seasoning, tossing chicken to coat. Add the honey and butter and stir, until melted and combined, 1-2 minutes.
• Meanwhile, to the bowl with charred corn, add a drizzle of white wine vinegar and olive oil. Season to taste and set aside. • In a large bowl, combine shredded cabbage mix, mayonnaise and a drizzle of white wine vinegar and olive oil. Season to taste and toss to combine. • Microwave mini flourtortillas on a plate in 10 second bursts until warmed through.
• Top tortillas with creamy slaw, glazed-Caribbean chicken and sweetcorn salsa. • Sprinkle over crushed peanuts to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the peanuts!