HelloHero: Cheesy Caribbean Chicken Tacos

Name: HelloHero: Cheesy Caribbean Chicken Tacos with Tomato-Corn Salsa & Garlic Aioli
Total time: 30 min
Yield: 2
Cuisine: Caribbean
Ingredients: olive oil; white wine vinegar; 1 Sweetcorn; 1 Mild Caribbean Jerk Seasoning; 1 Carrot; 1 Coriander; 1 Mini Flour Tortillas; 1 Mixed Salad Leaves; 1 Shredded Cheddar Cheese; 1 Chicken Breast; 1 Cherry Tomatoes; 1 Garlic Aioli

with Tomato-Corn Salsa & Garlic Aioli

Get up to $175 off

You told us you loved Caribbean jerk chicken, and we listened! We're giving it a spin in tasty tacos with a tangy tomato and corn salsa and crunchy salad to bring the meal together.

Tags:

Kid Friendly

•Bestseller

Allergens:

Wheat

•Milk

•Egg

•Soja

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Sweetcorn

Mild Caribbean Jerk Seasoning

Carrot

Coriander

Mini Flour Tortillas

Mixed Salad Leaves

Shredded Cheddar Cheese

Chicken Breast

Cherry Tomatoes

Garlic Aioli

Not included in your delivery

olive oil

white wine vinegar

Nutrition Values

Energy (kJ)2867 kJ

Calories685 kcal

Fat27.6 g

of which saturates9.9 g

Carbohydrate54.7 g

of which sugars13 g

Dietary Fibre11.6 g

Protein50.1 g

Sodium1586 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.

Cooking Steps

• Drain the sweetcorn. Cut chicken breast into 2cm chunks. • In a medium bowl, combine mild Caribbean jerk seasoning, a pinch of salt and a drizzle of olive oil. Add chicken, toss to coat and set aside.

Little cooks: Kids can help flavour the chicken! Make sure to wash your hands afterwards.

• 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

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken, tossing, until browned and cooked through, 5-6 minutes. • Meanwhile, microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.

Little cooks: Help warm the tortillas with oven gloves and under adult supervision. Be careful, the plate can get hot!

• 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! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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. Sprinkle with shredded Cheddar cheese. Enjoy!

Little cooks: Take the lead and help build the tacos!