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Easy Caribbean Chicken & Plant-Based Aioli Tacos

Easy Caribbean Chicken & Plant-Based Aioli Tacos

Easy Caribbean Chicken & Plant-Based Aioli Tacos

with Cucumber Salsa

Get up to $175 off

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.

Tags:

Calorie Smart

Allergens:

Gluten(Wheat)

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

¼

onion

1

carrot

1 bag

coriander

1

cucumber

1 bag

salad leaves

1 packet

Plant-Based Aioli

1 packet

chicken breast

6

Mini Flour Tortillas

(Contains: Gluten(Wheat); )

1 sachet

Mild Caribbean Jerk Seasoning

Not included in your delivery

olive oil

¼ tsp

salt

1 tsp

white wine vinegar

Nutrition Values

Energy (kJ)2415 kJ

Fat22.1 g

of which saturates6.2 g

Carbohydrate49.5 g

of which sugars10.1 g

Protein41.7 g

Sodium1729 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

1

• Cut chicken breast into 2cm chunks. In a medium bowl, combine mild Caribbean jerk seasoning, the salt and a drizzle of olive oil. Add chicken and toss to coat. Set aside. • Finely chop red onion (see ingredients). Grate carrot. Roughly chop coriander and cucumber.

2

• In a medium bowl, add carrot, onion, coriander and cucumber. Add a drizzle of olive oil and the white wine vinegar. Season with salt and pepper, then toss to combine and set aside.

TIP: Add less raw onion if you're not a fan!

3

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook chicken, tossing, until browned and cooked through, 3-4 minutes each side. • Meanwhile, microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.

4

• Top tortillas with some mixed salad leaves, Caribbean chicken and cucumber salsa. • Serve with plant-based aioli.

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