Hoisin Chicken Tacos with Cucumber Pickle

Hoisin Chicken Tacos with Cucumber Pickle

Ready in 30 minutes • Serves 5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, December 15, 2019.
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Ingredients

Tacos

  • 1 pack tortillas

Cucumber

  • 1 Tbsp vinegar
  • 1/2 Tbsp sugar
  • 1 Lebanese cucumber, thinly sliced

Chicken

  • 1 pack chicken breasts, thinly sliced
  • 4 Tbsp hoisin sauce
  • 2 tsp soy sauce

Salad

  • 1 carrot, grated
  • 1/2 pack ranchslaw
  • 1/2 pack baby spinach, thinly sliced
  • 1/4 cup mayo
  • 1/2 tsp sesame oil

To Serve

  • Remaining hoisin sauce
  • 1 pack chopped peanuts

Steps

  1. Preheat oven to 200°C or preheat BBQ hot plate to medium-high. Heat tortillas. Wrap tortillas in foil and warm in oven for 15-20 minutes or until heated through. Alternatively, just before serving, cook tortillas on BBQ hot plate for about 30 seconds each side or until lightly toasted.
  2. Prep cucumber. In a small bowl, add all cucumber ingredients and toss to combine. Set aside to pickle for 8-10 minutes. Keep cucumber plain for little foodies.
  3. Prep & cook chicken. Pat chicken dry, slice thinly and season. Heat a drizzle of oil in a fry-pan on high heat. Cook chicken for 6-8 minutes, or until cooked through. Combine first measure of hoisin sauce and soy sauce in a small bowl. When chicken is cooked, pour sauce over chicken and turn to coat for about 30 seconds. Remove from heat, cover to rest. Alternatively, do this on the BBQ hot plate.
  4. Prep salad. Place all salad ingredients in a bowl. Toss and season to taste.
  5. Serve tortillas filled with salad, chicken and cucumber. Top with remaining hoisin sauce, peanuts and a pinch of chilli flakes for adults.

Nutritional Information

Energy 2842 kj
679 kcal
Protein 36.7g
Carbohydrate 62.7g
Fat 30.5g