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
1 tin
Sweetcorn
1 sachet
Coriander
320 g
Chicken Breast
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Mixed Salad Leaves
1
Carrot
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Cherry Tomatoes
No need to cut diced chicken into 2cm chunks. Combine diced chicken with spice blend as above.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl. • Meanwhile, grate carrot. Halve cherry tomatoes (see ingredients). Roughly chop coriander. • Add coriander and tomato to the charred corn. Drizzle with olive oil and season with salt and pepper.
TIP: Cover the pan with a lid if the corn kernels are “popping” out
Cook chicken in the same way as above.
• In a second medium bowl, combine mixed salad leaves, carrot and a drizzle of white wine vinegar and olive oil. Season to taste. • Top tortillas with carrot salad, Caribbean jerk chicken and tomato-corn salsa • Drizzle over garlic aioli to serve. Enjoy!
Little cooks: Take the lead and help build the tacos!