HelloHero: Caribbean Chicken & Slaw Tacos

Name: HelloHero: Caribbean Chicken & Slaw Tacos with Pineapple & Crispy Shallots
Total time: 15 min
Yield: 2
Cuisine: Creole/Cajun
Ingredients: 320 g Chicken Thigh; 6 Mini Flour Tortillas; 1 packet Baby Leaves; 1 packet Garlic Aioli; 1 packet Shredded Cabbage Mix; 1 tin Pineapple Slices; 1 sachet Mild Caribbean Jerk Seasoning; 1 packet Crispy Shallots; 1 drizzle olive oil; 20 g butter; 1 drizzle white wine vinegar

with Pineapple & Crispy Shallots

4.5(34)

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Calories

785 kcal

Protein

38.4g protein

Total

15 minutes

Difficulty

Easy

Kid Friendly

Climate Superstar

Bestseller

Allergens:

Wheat
Gluten
Eggs
Soy
Milk

A dinner time fave is being whipped up tonight. Chicken tacos that are glazed and topped with juicy and sweet pineapple. Go crazy and add a sprinkling of peanuts to enjoy these amazing tacos. *We’ve replaced the crushed peanuts in this recipe with crispy shallots due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

320 g

Chicken Thigh

Mini Flour Tortillas

(Contains: Wheat, Gluten; )

1 packet

Baby Leaves

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

1 packet

Shredded Cabbage Mix

1 tin

Pineapple Slices

1 sachet

Mild Caribbean Jerk Seasoning

1 packet

Crispy Shallots

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk; )

1 drizzle

white wine vinegar

Nutrition Values

Calories785 kcal

Energy (kJ)3280 kJ

Fat44.3 g

of which saturates16 g

Carbohydrate61.6 g

of which sugars20.1 g

Dietary Fibre7.6 g

Protein38.4 g

Sodium1240 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• Reserve pineapple juice, then drain pineapple slices (see ingredients).
• Heat a large frying pan over high heat.
• Cook pineapple slices until lightly charred, 2-3 minutes each side. Roughly chop and set aside.

• Meanwhile, cut chicken thigh into 2cm chunks.
• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 4-5 minutes.
• Reduce heat to medium, then add mild Caribbean jerk seasoning, tossing chicken to coat. Add reserved pineapple juice (2 tbs for 2 people / 1/4 cup for 4 people) and the butter and cook until chicken is sticky, 1-2 minutes.

TIP: Chicken is cooked through when it’s no longer pink inside.

• In a large bowl, combine shredded cabbage mix, baby leaves, garlic aioli and a drizzle of white wine vinegar and olive oil. Season with salt and pepper to taste.
• Microwave mini flourtortillas on a microwave-safe plate in 10 second bursts until warmed through.

Little cooks: Take the lead by tossing the slaw!