Caribbean Chicken Tacos

Name: Caribbean Chicken Tacos with Tomato Corn Salsa & Mango Mayo
Total time: 30 min
Yield: 2
Cuisine: Caribbean
Ingredients: olive oil; 1 tin sweetcorn; 1 packet chicken breast; 1 carrot; 1 bag coriander; 1 tomato; 6 Mini Flour Tortillas; 1 bag Mixed Salad Leaves; 1 tsp white wine vinegar; 1 packet Mango Mayonnaise; 1 sachet Mild Caribbean Jerk Seasoning

with Tomato Corn Salsa & Mango Mayo

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You told us you loved Jamaican jerk chicken and we listened! We're giving it a spin in tasty tacos with rainbow salsa and crunchy salad leaves to bring the meal together.

This recipe is under 650kcal per serving.

The recent wet and cold weather across New Zealand has 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!

Tags:

Calorie Smart

•Easy Prep

•Kid Friendly

Allergens:

Gluten(Wheat)

•Soy

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 tin

sweetcorn

1 packet

chicken breast

carrot

1 bag

coriander

tomato

Mini Flour Tortillas

(Contains: Gluten(Wheat); )

1 bag

Mixed Salad Leaves

1 packet

Mango Mayonnaise

(Contains: Soy; )

1 sachet

Mild Caribbean Jerk Seasoning

Not included in your delivery

olive oil

1 tsp

white wine vinegar

Nutrition Values

Energy (kJ)2566 kJ

Fat23.3 g

of which saturates6.5 g

Carbohydrate53.9 g

of which sugars12.2 g

Protein42.8 g

Sodium1545 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

Cooking Steps

• Drain the sweetcorn. Cut chicken breast into 2cm chunks. • In a medium bowl, combine mild Caribbean jerk seasoning, a pinch of salt and a drizzle of olive oil. Add chicken, toss to coat and set aside.

Little cooks: Take charge by combining the ingredients!

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a bowl. • Meanwhile, grate carrot. Roughly chop coriander and tomato. Add coriander and tomato to the bowl with the sweetcorn. Drizzle with olive oil and season with salt and pepper.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken, tossing, until browned and cooked through, 5-6 minutes. • Meanwhile, microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.

Little cooks: Help warm the tortillas with oven gloves and under adult supervision. Be careful, the plate can get hot!

• In a second medium bowl, combine mixed salad leaves, carrot and a drizzle of white wine vinegar and olive oil. Season to taste. • Top tortillas with salad, Caribbean jerk chicken, tomato-corn salsa and mango mayonnaise. Enjoy!

Little cooks: Take the lead and help build the tacos!