HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSouthern Crumbed Chicken Tacos
Southern Crumbed Chicken Tacos

Southern Crumbed Chicken Tacos

with Charred Corn Slaw & Garlic Aioli

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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!

Tags:Kid Friendly

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

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 bag


½ tin


1 sachet

All-American spice blend

1 packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)

1 packet

chicken breast strips

1 bag

slaw mix

50 g

garlic aioli


8 unit

mini flour tortillas


1 bunch


Not included in your delivery

olive oil

¼ tsp


1 unit



1 tsp

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3921 kJ
Fat42.2 g
of which saturates10 g
Carbohydrate82.1 g
of which sugars14.3 g
Dietary Fibre0 g
Protein50.2 g
Cholesterol0 mg
Sodium2155 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.