Caribbean Chicken & Pineapple Tacos with Aioli Slaw

Name: Caribbean Chicken & Pineapple Tacos with Aioli Slaw Pre-Prepped | Three Steps | Ready in 15
Total time: 15 min
Yield: 2
Cuisine: Caribbean
Ingredients: 1 olive oil; 1 tin sweetcorn; 1 tin pineapple slices; ½ lime; 1 bag slaw mix; 1 packet chicken tenderloins; 1 packet garlic paste; 6 mini flour tortillas; 1 packet garlic aioli; 1 packet Chargrilled Capsicums; 1 bag coriander; 1 sachet mild Caribbean jerk seasoning

Pre-Prepped | Three Steps | Ready in 15

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With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. With mouth-watering jerk chicken, zesty slaw, capsicum and pineapple, these tacos make a delicious dinner that's ready in a snap.

Heads-up - you'll need a microwave for this recipe!

Tags:

Climate Superstar

•Kid Friendly

Allergens:

Gluten

•Soy

•Wheat

•Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time15 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 tin

sweetcorn

1 tin

pineapple slices

lime

1 bag

slaw mix

1 packet

chicken tenderloins

1 packet

garlic paste

mini flour tortillas

(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)

1 packet

garlic aioli

(Contains: Eggs;)

1 packet

Chargrilled Capsicums

1 bag

coriander

1 sachet

mild Caribbean jerk seasoning

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)3434 kJ

Fat34.6 g

of which saturates4.8 g

Carbohydrate71.9 g

of which sugars26.7 g

Protein48.5 g

Sodium2233 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• Drain corn • Drain pineapple, then roughly chop • Cut lime into wedges • In a bowl, combine slaw mix and a good squeeze of lime juice. Drizzle with olive oil. Season, then toss

• Heat a frying pan over high heat with olive oil • Cook chicken, corn and pineapple, tossing occasionally, until chicken is cooked through (no longer pink inside), 6-8 mins • Add garlic paste and seasoning. Cook until fragrant, 1-2 mins

• Microwave tortillas in 10 second bursts, until warm • Spread aioli over tortillas • Fill tortillas with slaw, chicken mixture and chargrilled capsicums • Tear over coriander. Serve with remaining lime wedges