HelloHero: Caribbean Chicken & Slaw Tacos
with BBQ Mayonnaise- Milk
- Gluten
- Soy
- Wheat
- Eggs
- May contain traces of allergens
- Milk
- Soy
Loaded with juicy chicken tenderloins and classic Caribbean flavours, this is our kind of weeknight meal - and one the kids will happily help out with before devouring. Hot tip: don't skimp on the slaw - the charred pineapple adds a sweetness and tang that will have you going back for more.
Ingredients
1 tin
pineapple slices
1 packet
chicken tenderloins
1 packet
Greek-style yoghurt
(Contains: Milk;)
1 packet
Slaw Mix
1 packet
Mild Caribbean Jerk Seasoning
1 packet
Pre-Chopped Onion
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
BBQ Mayo
(Contains: Eggs; May be present: Milk.)
Not included in your delivery
olive oil
drizzle
white wine vinegar
Utensils
Cooking Steps
• Drain pineapple slices. • Cut chicken tenderloins into 2cm chunks. • Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. • Remove pineapple from pan, then roughly chop. Transfer to a medium bowl.
• To the bowl with pineapple, add Greek-style yoghurt and a drizzle of the white wine vinegar. Season with salt and pepper to taste. • Add slaw mix, then toss to coat.
Little cooks: Take the lead by tossing the slaw!
• In a second medium bowl, combine mild Caribbean jerk seasoning with a drizzle of olive oil. Add chicken, tossing to coat. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken and pre-chopped onion, tossing, until browned and cooked through (when no longer pink inside), 4-5 minutes.
Little cooks: Help toss the chicken in the seasoning. Make sure to wash your hands well afterwards!
• Microwave mini flourtortillas on a microwave-safe plate in 10 second bursts, until warmed through. • Spread a thin layer of BBQ mayo over each tortilla. • Fill tacos with slaw and Caribbean chicken to serve. Enjoy!
Little cooks: Show them how it’s done and help build the tacos
