Juicy Chicken Carnitas Tacos
with Refreshing Mango-Cucumber Slaw
Cooking time
25 minutes
Servings
4
Calories
610 /serving
Carnitas, a slow-cooked specialty of the Mexican state of Michoacán, translates from Spanish as “little meats.” You’ll achieve that ultra-tender effect by roasting chili-spiced chicken thighs in foil so that they can be pulled into juicy shreds. Meanwhile, you’ll prepare a sunny slaw with mango and cucumbers and a squirt of fresh lime juice. All for loading into kid-friendly tacos!
We will send you:
- 8 Canadian-raised chicken thighs (air chilled)
- 2 Scallions
- 3 Cucumbers
- 1 Lime
- 1 Mango
- 30ml BBQ sauce
- 12 Wheat flour tortillas
- 150g Shredded cabbage
- 22g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Mustard, Sulphites, Wheat
You will need:
Peeler
Oil
Sheet pan
Aluminum foil
Salt & pepper (S&P)
Basting brush
Total Fat
26 g
Saturated Fat
6 g
Sodium
1190 mg
Total Carb
56 g
Sugars
15 g
Protein
41 g
Fibre
6 g
Preparation
Roast the chicken
Preheat the oven to 400°F. Pat the chicken* dry with paper towel and rub with a drizzle of oil; season with the spices and S&P. Arrange on a foil-lined sheet pan and brush with the BBQ sauce. Fold the edges of the foil over to seal. Roast, 20 to 24 min., until cooked through.
Mise en place
Meanwhile, peel and pit the mango; small-dice. Halve the cucumbers lengthwise; thinly slice crosswise. Thinly slice the scallions crosswise, separating the white bottoms and green tops. Juice the lime.
Warm the tortillas
Stack and tightly wrap the tortillas in aluminum foil. Warm directly on an oven rack, 6 to 8 min., until heated through. Keep wrapped until ready to serve.
Shred the chicken
When the chicken is cooked through, remove from the oven and transfer to a shallow bowl. Using two forks, shred the chicken. Add the white bottoms of the scallions; toss well.
Make the slaw
In a medium bowl, combine the cabbage, mango, cucumbers, green tops of the scallions, lime juice, 3 tbsp oil and S&P.
Plate your dish
Divide the tortillas between your plates. Top with the chicken and a spoonful of the slaw. Serve the remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
