Nick’s Pick | BBQ ORGANIC Chicken Tacos
with Spicy Chipotle Crema & Cabbage Slaw
Cooking time
20 minutes
Servings
2/4
Calories
520 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. The heat is on! Fire up the barbecue for a taco night to remember. While the chicken breasts —certified organic, so they’re better for you and the environment—sizzle to tender in chili-lime spices, you’ll prepare a killer condiment to top them with. The smouldering burn of chipotle pepper in adobo gives our luscious Mexican-style crema dish a softly spicy kick. The slaw is a stunner, too, made with shredded cabbage, sweet pear and popping fresh cherry tomatoes. Tortillas, prepare for takeoff!
We will send you:
- 2 Organic chicken breasts
- 150g Shredded green cabbage
- 140g Cherry tomatoes
- 1 Pear
- 30ml Apple cider vinegar
- 1 Chipotle pepper in adobo
- 60ml Crema
- 6 Wheat flour tortillas
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Sulphites, Wheat
You will need:
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Grater
Total Fat
14 g
Saturated Fat
6 g
Sodium
1140 mg
Total Carb
64 g
Sugars
19 g
Protein
38 g
Fibre
8 g
Preparation
Mise en place
Heat the BBQ on high, making sure to oil the grill first. Grate the pear; toss with a splash of the vinegar to prevent browning. Halve the tomatoes. Roughly chop the chipotle pepper, reserving any adobo sauce.
Grill the chicken
Pat the chicken* dry with paper towel; season with ¾ of the spices and S&P. Add to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high, partially covered) and grill, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before thinly slicing against the grain. Reserve the grill pan, if using.
Make the slaw
Meanwhile, in a medium bowl, combine the remaining vinegar and spices, 3 tbsp oil (double for 4 portions) and S&P. Add the cabbage, pear and tomatoes; toss well.
Grill the tortillas
Reduce the BBQ heat to medium. Working in batches, add the tortillas to the BBQ (or to the reserved grill pan heated with a drizzle of oil on medium) and grill, 30 sec. to 1 min. per side, until lightly browned.
Make the chipotle crema
In a small bowl, combine the crema, chipotle pepper and adobo sauce (add ½ for medium spicy) and salt.
Plate your dish
Divide the tortillas between your plates. Spread with the chipotle crema. 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.
