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Crispy Chicken Tender Tacos
Crispy Chicken Tender Tacos

Crispy Chicken Tender 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...

Allergens:
Eggs
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

Total35 minutes
Cooking Time
DifficultyEasy

Ingredients

/ Serving 4 people

1 unit

cucumber

½ tin

sweetcorn

2 sachet

All-American Spice Blend

2 packet

panko breadcrumbs

(Contains: Gluten(Wheat); )

1 packet

chicken tenderloins

1 bag

slaw mix

2 packet

garlic aioli

(Contains: Eggs, Soy; )

12 unit

Mini Flour Tortillas

(Contains: Gluten(Wheat); )

Not included in your delivery

olive oil

½ tsp

salt

2 unit

egg

(Contains: Eggs; )

2 tsp

white wine vinegar

Nutrition Values

/ per serving
Calories4630 kcal
Fat63.2 g
of which saturates9.2 g
Carbohydrate75.4 g
of which sugars11.9 g
Protein54 g
Sodium1460 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

GET PREPPED
1

Slice the cucumber into thin matchsticks. Drain the sweetcorn (see ingredients list).

CHAR THE CORN
2

Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly browned, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are jumping out. Transfer to a large bowl.

CRUMB THE CHICKEN
3

In a shallow bowl, combine the salt, All-American spice blend and a good pinch of pepper. In a second shallow bowl, whisk the eggs. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken breast strips into the spice blend, followed by the egg and finally into the panko breadcrumbs. Set aside on a plate.

COOK THE CHICKEN
4

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, add the crumbed chicken strips and fry until golden on the outside and cooked through, 3-4 minutes each side. Transfer to a plate lined with paper towel and season with a pinch of salt and pepper. TIP: Rotate the chicken occasionally so it cooks evenly!

MAKE THE SLAW
5

While the chicken is cooking, in a medium bowl, add the slaw mix, 1/2 the garlic aioli, the white wine vinegar, a pinch of salt and pepper and the charred corn, toss to coat. Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through.

serve
6

Take everything to the table. Build your tacos by spreading a layer of the remaining garlic aioli over the tortillas. Top with the charred corn slaw, cucumber and crumbed chicken strips.

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