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Korean-Style Chicken Tacos

Korean-Style Chicken Tacos

with Pickled Onion, Crispy Shallots & Lime Aioli

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A lip-smackingly good combo of garlic, soy and honey makes for some seriously tender and totally delicious chicken. Give it the taco treatment by adding lime aioli, bright homemade pickled onion and fresh salad ingredients, all wrapped up in soft flour tortillas for a Korean-style fiesta!

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Kid Friendly
Allergens:GlutenSoyEggs

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

chicken breast

½

red onion

1

carrot

1

tomato

½ bag

salad leaves

½

long green chilli

½

lime

8

mini flour tortillas

(ContainsGluten)

1 packet

garlic aioli

(ContainsEggs)

1 packet

crispy shallots

1 clove

garlic

Not included in your delivery

1

olive oil

2 tbs

soy sauce

(ContainsGluten, Soy)

1 tbs

honey

¼ cup

water

¼ cup

vinegar (white wine or rice wine)

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3393 kJ
Fat34.7 g
of which saturates9.8 g
Carbohydrate74.2 g
of which sugars19.7 g
Protein45 g
Sodium1810 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop garlic. In a small bowl, combine garlic, the soy sauce and the honey. Set aside. Slice chicken breast into 1cm-thick strips.

2

Thinly slice red onion (see ingredients). In a second small bowl, combine the vinegar and a good pinch of sugar and salt. Scrunch onion in your hands, then add to pickling liquid with just enough water to cover the onion. Stir to coat and set aside.

TIP: If you're not a fan of pickled onion, you can cook it in step 4 with the chicken!

3

Grate carrot. Roughly chop tomato. Shred salad leaves (see ingredients). Thinly slice fresh chilli (if using). Slice lime into wedges. In a medium bowl, combine carrot, tomato, salad leaves, chilli and a squeeze of lime juice. Season with salt and pepper and toss to coat. Set aside.

4

In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, in batches, tossing, until browned and cooked through, 3-4 minutes. Remove pan from heat, then return all the chicken to the pan. Pour in honey-soy marinade and turn to coat.

TIP: Cook the onion with the chicken if you prefer!

TIP: Don't worry if the chicken chars a little – this adds flavour!

5

While the chicken is cooking, microwave mini flour tortillas on a plate for 10 second bursts, until warmed through. In a third small bowl, combine garlic aioli and a generous squeeze of lime juice.

6

Drain pickled onion. Spread some lime aioli over tortillas, then top with some salad, Korean-style chicken and pickled onion. Spoon any remaining honey-soy mixture over chicken. Sprinkle with crispy shallots. Serve with any remaining lime wedges.