Pears in tacos? We say yes please, and we’re combining them with hoisin chicken and a hit of fresh veggies. Cradled in a soft tortilla taco and dolloped with mayonnaise on top, these pear and chicken tacos are bound to be the new favourite.
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
mini flour tortillas(ContainsGluten)
fresh chilli (optional)
rice wine vinegar
soy sauce (for the salad)
soy sauce (for the glaze)(ContainsGluten)
• Grate the carrot. Shred cos lettuce (see ingredients). Thinly slice pear. Thinly slice fresh chilli (if using).
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook diced chicken, tossing, until browned and cooked through, 4-5 minutes. Transfer to a plate. • Return the frying pan to medium-high heat with a drizzle of olive oil (if needed). Cook carrot until softened, 2-3 minutes. • Return the chicken to the pan, add hoisin sauce and the soy sauce (for the glaze) and cook until sticky, 1-2 minutes. Transfer to a plate and cover to keep warm.
TIP: Add a splash more water if the hoisin mixture looks too thick.
• In a medium bowl combine the rice wine vinegar, soy sauce (for the salad) and a drizzle of olive oil. Add cos lettuce and toss to coat. • Heat mini flour tortillas on a plate in the microwave for 10 second bursts, until warmed through.
• Spread tortillas with some mayonnaise, then top with soy lettuce and pear and hoisin chicken. • Sprinkle with crispy shallots and chilli to serve. Enjoy!