Huli Huli Chicken Tacos
with Pineapple Slaw & Creamy Avocado
Cooking time
10 minutes
Servings
2/4
Calories
760 /serving
We had you at aloha! Because even tacos want to go to Hawaii. Fortunately, it’s as simple as laying down sticky barbecued chicken fillets with two tropical accents: a creamy avocado purée and a crisp radish slaw dressed with pineapple chili sauce.
We will send you:
- 285g Canadian-raised chicken fillets (air chilled)
- 150g Shredded cabbage
- 200g Radishes
- 57g Avocado purée
- 30ml Pineapple chili sauce
- 60ml BBQ sauce
- 30ml Mayonnaise
- 6 Wheat flour tortillas
Contains: Eggs • Mustard • Sulphites • Wheat
You will need:
Basting brush
Oil
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
31 g
Saturated Fat
5 g
Sodium
1250 mg
Total Carb
77 g
Sugars
21 g
Protein
44 g
Fibre
7 g
Preparation
Grill the chicken
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Pat the chicken* dry; rub with a drizzle of oil and season with S&P.
- Add to the BBQ (or pan) and grill, brushing with the BBQ sauce occasionally, 2 to 3 min. per side, until cooked through.
Make the slaw & avocado mayo
- Meanwhile, slice the radishes.
- In a medium bowl, combine the cabbage, radishes, pineapple chili sauce, a drizzle of oil and S&P.
- In a small bowl, combine the avocado purée, mayo and S&P.
Grill the tortillas
- Add the tortillas to the BBQ (or pan) and grill, 30 sec. to 1 min. per side, until lightly toasted.
Plate your dish
- Divide the tortillas between your plates.
- Spread with the avocado mayo.
- Top with the chicken and slaw. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
