Easy Peasy Double BBQ Chicken Bites & Avo Tacos
with Charred Corn & Sour Cream
It’s all hands on deck, this recipe is designed to be cooked by grown-ups and kids together! Welcome to the American South, where the barbecue is famous and plentiful! Try this succulent, tangy chicken to see what all the hype is about. Enjoy with a good dollop of sour cream packed in to warm tacos for a Tex-Mex twist on the all-American fare.
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
Ingredients
1
Tomato
1
baby leaves
1
Sweetcorn
2
Chicken Breast
1
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1
All-American Spice Blend
1
BBQ Sauce
1
Sour Cream
(Contains Milk; )
1
Avocado
Not included in your delivery
olive oil
white wine vinegar
water
Nutrition Values
Cooking Steps
• Finely chop tomato and baby leaves. Slice avocado in half, scoop out flesh and finely chop. Drain sweetcorn. • Cut chicken breast into 2cm chunks.
Little cooks: Help prep the avo!
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken and corn, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium-high, then add All-American spice blend and cook until fragrant, 1 minute. • Add the water and BBQ sauce and cook until slightly reduced, 1-2 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken and corn, tossing occasionally, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded). • Reduce heat to medium-high, then add All-American spice blend and cook until fragrant, 1 minute. • Add the water and BBQ sauce and cook until slightly reduced, 1-2 minutes.
Little cooks: Take charge by adding the spice blend and sauces.
• In a medium bowl, add tomato, avocado, baby leaves and a drizzle of white wine vinegar and olive oil. Season with salt and pepper and toss to combine. Set aside. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through. Little cooks: Take the lead by tossing the salsa!
• Build tacos by filling with BBQ chicken bites and corn and avocado salsa. • Serve with a dollop of sour cream. Enjoy!