Mexican Seared Chicken Tacos & Avo Smash
with Creamy Slaw & Coriander
A juicy, flavourful chicken breast is one of our favourite taco fillings, especially paired with a variety of bright accompaniments. A creamy radish slaw and mellow smashed avo fulfill those requirements perfectly in this crowd-pleasing dish. Throw it all in a warm tortilla and you’re good to go!
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
Radish
1
Chicken Breast
(May be present Gluten, Soy. )
1
Mexican Fiesta Spice Blend
1
Mini Flour Tortillas
(Contains Gluten; )
1
Shredded Red Cabbage
1
Mayonnaise
(Contains Egg; )
1
Coriander
1
Avocado
Not included in your delivery
1
olive oil
honey
white wine vinegar
Nutrition Values
Instructions
• Slice avocado in half and scoop out flesh. Thinly slice radish. • In a medium bowl, mash avocado with a drizzle of olive oil until smooth. Season to taste. • In a second medium bowl, combine pork loin steaks, Mexican fiesta spice blend and a drizzle of olive oil. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Slice avocado in half and scoop out flesh. Thinly slice radish. • In a medium bowl, mash avocado with a drizzle of olive oil until smooth. Season to taste. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a second medium bowl, combine chicken breast, Mexican fiesta spice blend and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, add pork loin steaks and cook until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add the honey and turn to coat. • Transfer to a plate, cover and rest for 5 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add the honey and turn to coat. • Transfer to a plate, cover and rest for 5 minutes.
TIP: The chicken is cooked when it is no longer pink inside.
• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • In a large bowl, combine shredded red cabbage, radish, mayonnaise, a drizzle of white wine vinegar and olive oil. Season to taste.
• Thinly slice pork. • Top each tortilla with smashed avo, creamy slaw and Mexican seared pork. • Tear over coriander. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Thinly slice chicken. • Top each tortilla with smashed avocado, creamy slaw and Mexican chicken. • Tear over coriander. Enjoy!