Caribbean Chicken Tacos with Slaw & Chargrilled Capsicum
Pre-Prepped | Three Steps | Ready in 15
- Gluten
- Soy
- Wheat
- Eggs
- May contain traces of allergens
- Milk
- Soy
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, chargrilled 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!*
Ingredients
1 tin
sweetcorn
1 tin
pineapple slices
1 packet
chicken tenderloins
1 packet
garlic paste
½
lemon
1 bag
slaw mix
6
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
¾ sachet
mild Caribbean jerk seasoning
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Drain corn. Drain pineapple, then roughly chop • Heat a frying pan over high heat with olive oil • Cook chicken, corn and pineapple until chicken is cooked through (when no longer pink inside), 6-8 mins • Add garlic paste and seasoning (1 1/2 sachets for 2P / 3 sachets for 4P). Cook until fragrant, 1-2 mins
• Cut lemon into wedges • In a bowl, combine slaw and a good squeeze of lemon juice • Drizzle with olive oil. Season, then toss
• 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 lemon wedges
