Mexican Chicken & Bacon-Corn Tacos
with Guacamole, Cos Lettuce & Chipotle Sour Cream
Kick off the afternoon festivities with a dinner that everyone will love - chicken tacos. You’ll love the bacon and corn combo, it’s vibrant and super tasty. But the real party gets started when the guacamole arrives, because what taco night is complete without some guac’!
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
½ head
cos lettuce
1
tomato
½
lemon
1 cob
corn
(May be present Milk, Soy, Sesame. )
1 sachet
Mexican Fiesta spice blend
1 packet
chicken breast strips
1 packet
diced bacon
1
avocado
1 packet
sour cream
(Contains Milk; )
1 packet
Mild Chipotle Sauce
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
½ packet
coriander
Not included in your delivery
olive oil
Nutrition Values
Utensils
Instructions
• Roughly chop cos lettuce (see ingredients). Finely chop tomato. Slice lemon into wedges. Slice kernels off corn cob. • SPICY! This spice blend is hot! Add less if you're sensitive to heat! In a medium bowl, combine Mexican Fiesta spice blend and a drizzle of olive oil. Add chicken breast strips and toss to combine.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon and corn, breaking up with a spoon, until golden, 6-7 minutes. Transfer to a bowl.
• Meanwhile, slice avocado in half and scoop out flesh. • In a second medium bowl, add avocado with a squeeze of lemon juice and a drizzle of olive oil and mash until smooth. Stir through tomato, then season to taste. Set aside.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken strips until browned and cooked through, 3-4 minutes each side.
TIP: Chicken is cooked through when it's no longer pink inside. TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• SPICY! This is a mild sauce, but use less if you're sensitive to heat! While the chicken is cooking, combine sour cream and mild chipotle sauce in a small bowl. • Microwave mini flourtortillas on a plate in 10 second bursts until warmed through.
• Bring everything to the table to serve. • Build your tacos by topping with some chipotle sour cream, cos lettuce, Mexican chicken, guacamole and bacon-corn. • Tear over coriander(see ingredients). Serve with any remaining lemon wedges. Enjoy!