Quick Crumbed Chicken Strip Tacos
with Charred Pineapple Salsa & Zesty Slaw
It’s the deliciousness of crumbed chicken wrapped up in a taco, it can’t get any better. Oh wait, it can because we’re crumbing these chicken strips with a smokey Aussie spice mix. Add a splash of flavour with a pineapple salsa and these tacos are very hard to beat.
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 tin
Pineapple Slices
½
lemon
1 packet
chicken breast strips
1 bag
Shredded Cabbage Mix
1 packet
mayonnaise
(Contains Egg; May be present Fish, Wheat, Cashew, Almond, Sesame, Soy. )
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 sachet
Aussie Spice Blend
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 bag
coriander
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
Nutrition Values
Utensils
Cooking Steps
• Drain pineapple slices. • Heat a large frying pan over high heat. Cook pineapple until lightly charred, 2-3 minutes each side. Transfer to a plate, then roughly chop. • Meanwhile, zest lemon to get a pinch, then slice into wedges.
• In a small bowl, combine charred pineapple, a squeeze of lemon juice, a drizzle of olive oil and a pinch of salt and pepper. Set aside. • In a medium bowl, combine shredded cabbage mix, mayonnaise, lemon zest, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• In a shallow bowl, add the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and Aussie spice blend. • Coat chicken first in the flour mixture, followed by the egg and finally the breadcrumb mixture. • Return the frying pan to medium-high heat with enough olive oil to cover the base. Cook crumbed chicken in batches, tossing occasionally, until browned and cooked through, 3-4 minutes. Transfer to a paper towel-lined plate.
• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • Bring everything to the table to serve. • Top tortillas with crumbed chicken strips, charred pineapple salsa and zesty slaw. • Tear over coriander. Serve with any remaining lemon wedges. Enjoy!