American-Style Chicken Tacos
with Creamy Charred Corn Slaw & BBQ Mayo
Few things look as colourful as these tacos – with American-spiced chicken inside no less! The real star of this dish is the BBQ mayo. There’s a smokey hint amidst the expected creaminess of mayonnaise we all know and love, and all of that means you’re in for a burst of flavour.
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
½ tin
sweetcorn
½ unit
lime
1 bunch
coriander
½ unit
long green chilli
1 packet
chicken thigh
1 packet
BBQ sauce
1 packet
mayonnaise
(ContainsEggs)1 packet
Greek-style yoghurt
(ContainsMilk)1 bag
slaw mix
1 sachet
All-American spice blend
6 unit
mini flour tortillas
(ContainsGluten)Not included in your delivery
olive oil
2 tbs
vinegar (rice wine or white wine)
2 tbs
water
Drain the sweetcorn (see ingredients list). Slice the lime (see ingredients list) into wedges. Roughly chop the coriander. Thinly slice the long green chilli (see ingredients list), if using. Cut the chicken thigh into 2cm chunks. In a small bowl, combine the BBQ sauce and mayonnaise. Set aside. If you are using the chilli, combine the vinegar, water and a good pinch of sugar and salt in a second small bowl. Stir to dissolve, then add the chilli. Toss to coat, then set aside until serving.
TIP: Stir the chilli occasionally to keep it submerged.
Heat a medium frying pan over a high heat. When the pan is hot, add the sweetcorn and cook, tossing, until lightly charred, 5 minutes. Transfer to a medium bowl.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
Add the yoghurt, a generous squeeze of lime juice and a generous pinch of salt and pepper to the bowl with the charred corn. Add the slaw mix and toss to coat. Set aside.
In a medium bowl, combine the All-American spice blend with a drizzle of olive oil. Add the chicken and toss to coat. Return the frying pan to a medium-high heat with a small drizzle of olive oil. When the oil is hot, add the chicken and cook, turning, until browned and cooked through, 4-5 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.
Drain the pickled chilli. Bring everything to the table to serve. Build your tacos by spreading a thin layer of BBQ mayo over a tortilla, then topping it with a helping of charred corn slaw, American-spiced chicken, coriander and pickled chilli (if using). Serve with any remaining lime wedges.