Southern Crumbed Chicken Tacos
with Charred Corn Slaw & Garlic Aioli
Crispy crumbed chicken, creamy slaw and charred corn in a taco – we promise, this combo is love at first bite! And second bite, and third bite...
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 bag
baby spinach leaves
½ tin
sweetcorn
1 packet
chicken breast
1 sachet
Sweet Mustard Spice Blend
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 bag
slaw mix
1 packet
garlic aioli
(Contains Egg, Soy; )
8
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 bag
coriander
Not included in your delivery
olive oil
¼ tsp
salt
1
egg
(Contains Egg; )
1 tsp
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
Roughly chop the baby spinach leaves. Drain the sweetcorn (see ingredients). Cut the chicken breast into 2cm strips.
Heat a large frying pan over a high heat. Cook the sweetcorn, tossing, until lightly charred, 4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
In a shallow bowl, combine the salt and sweet mustard spice blend, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken strips into the spice blend, followed by the egg, and finally into the panko breadcrumbs. Transfer to a plate.
Return the frying pan to a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the crumbed chicken, in batches, until golden and cooked through, 3-4 minutes each side. Transfer to a plate lined with paper towel, then season.
TIP: Add more oil between batches if needed.
While the chicken is cooking, add the slaw mix, baby spinach, white wine vinegar and 1/2 the garlic aioli to the charred corn. Season, then toss to coat. Microwave the mini flour tortillas on a plate for 10 second bursts, until warmed through.
Spread a layer of the remaining garlic aioli over the tortillas. Top with the charred corn slaw and crumbed chicken strips. Sprinkle with torn coriander to serve.