Protein Swap | Huli Huli Chicken Tacos
with Pineapple Slaw & Creamy Avocado
Cooking time
10 minutes
Servings
2/4
Calories
800 /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 breasts with two tropical accents: a creamy avocado purée and a crisp radish slaw dressed with pineapple chili sauce.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 150g Shredded cabbage
- 200g Radishes
- 30ml Mayonnaise
- 57g Avocado purée
- 30ml Pineapple chili sauce
- 60ml BBQ sauce
- 6 Wheat flour tortillas
Contains: Eggs • Mustard • Sulphites • Wheat
You will need:
Basting brush
Oil
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
32 g
Saturated Fat
5 g
Sodium
1260 mg
Total Carb
77 g
Sugars
21 g
Protein
50 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!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
