Double Caribbean-Spiced Chicken Tacos
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Double Caribbean-Spiced Chicken Tacos

Double Caribbean-Spiced Chicken Tacos

with Charred Pineapple Slaw & BBQ Mayo

Loaded with juicy chicken thigh 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.

Tags:
Kid Friendly
Quick Prep
Super Quick
Allergens:
Milk
Gluten
Soy
Wheat
Egg

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

pineapple slices

2 packet

chicken tenderloins

1 packet

Greek-style yoghurt

(Contains Milk;)

1 bag

slaw mix

1 sachet

mild Caribbean jerk seasoning

1 bag

pre-chopped onion

6

mini flour tortillas

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

1 packet

BBQ mayo

(Contains Egg; May be present: Milk. )

Not included in your delivery

olive oil

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)3588 kJ
Fat23.9 g
of which saturates5.2 g
Carbohydrate69.8 g
of which sugars25.6 g
Protein85.1 g
Sodium1592 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan

Instructions

1
1

• 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 and roughly chop. Transfer to a medium bowl.

2
2

• 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!

3
3

• 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 marinade. Make sure to wash your hands well afterwards! TIP: Cook chicken in batches for best results.

4
4

• Microwave mini flour tortillas on a plate for 10 second bursts, until warmed through. • Spread a thin layer of BBQ mayo over each tortilla. Fill with pineapple slaw and Caribbean-spiced chicken. Enjoy!

Little cooks: Show them how it's done and help build the tacos!