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Korean Chicken Tacos with Pickled Onion & Lemon Aioli Recipe

Name: Korean Chicken Tacos with Pickled Onion & Lemon Aioli
Total time: 30 min
Yield: 2
Ingredients: olive oil; ½ red onion; 1 carrot; 1 bag cos lettuce leaves; ½ long red chilli; ½ lemon; 1 clove garlic; 1 packet chicken breast; 2 tbs soy sauce; 1 tbs honey; 6 mini flour tortillas; 1 packet garlic aioli; 1 packet crispy shallots; ¼ cup vinegar (white wine or rice wine)

HelloFresh

A lip-smackingly good combo of garlic, soy and honey makes for some seriously tender chicken breast. Give it the taco treatment by adding lemon aioli and crisp salad ingredients, all wrapped up in soft flour tortillas for a fiesta with a Korean twist.

Ingredients

olive oil

½ red onion

1 carrot

1 bag cos lettuce leaves

½ long red chilli

½ lemon

1 clove garlic

1 packet chicken breast

2 tbs soy sauce

1 tbs honey

6 mini flour tortillas

1 packet garlic aioli

1 packet crispy shallots

¼ cup vinegar (white wine or rice wine)

Method

Thinly slice the red onion (see ingredients). Combine the onion, vinegar and a generous pinch of salt and sugar in a small bowl. Add just enough water to cover the onion, stir to coat and set aside.

TIP: If you don't like pickled onion, you can cook the onion in step 4 with the chicken.

Grate the carrot. Shred the cos lettuce leaves. Thinly slice the long red chilli (if using). Slice the lemon into wedges. In a medium bowl, combine the carrot, lettuce, chilli and a squeeze of lemon juice. Season with salt and pepper. Toss to coat. Set aside.

Finely chop the garlic. Slice the chicken breast

into 1cm-thick strips. In a small bowl, combine the

garlic, soy sauce and honey. Add the chicken,

tossing to coat.

In a large frying pan, heat a drizzle of olive oil

over a high heat. Using tongs, pick up the chicken,

allowing any excess marinade to drip back into the

bowl. Transfer the chicken to the pan and cook,

tossing, until browned and cooked through,

3-4 minutes each side. Add the honey-soy

mixture, then remove the pan from the heat,

tossing the chicken to coat.

TIP: Cook the chicken in batches if your pan is

getting crowded. This will ensure it stays tender!

TIP: Chicken is cooked through when it's no longer

pink inside.

Microwave the mini flourtortillas on a plate for 10 second bursts, until warmed through. In a small bowl, combine the garlic aioli and a generous squeeze of lemon juice.

Drain the pickled onion. Spread some lemon aioli

over the tortillas and top with the veggies, Korean

chicken and pickled onion. Sprinkle with the crispy

shallots. Serve with any remaining lemon wedges.

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