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...
Keep an eye out...Due to sourcing challenges over the Christmas period, some of the fresh ingredients you receive may be different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
All-American spice blend
panko breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)
chicken breast strips
mini flour tortillas(ContainsGluten)
white wine vinegar
Roughly chop the tomato. 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 kernels are "popping" out.
In a shallow bowl, combine the salt and All-American 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 strips until golden and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate lined with paper towel and season with salt and pepper. TIP: Add more oil between batches if needed.
While the chicken is cooking, add the slaw mix, white wine vinegar and 1/2 the garlic aioli to the charred corn. Season with salt and pepper, then toss to coat. Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.
Roughly chop the herbs. Bring everything to the table to serve. Build your tacos by spreading a layer of the remaining garlic aioli over a tortilla. Top with the charred corn slaw, tomato and crumbed chicken strips. Garnish with the herbs.