Peri-Peri Chicken Tacos
with Charred Pineapple Slaw & BBQ Mayo
Loaded with juicy chicken thigh and classic Caribbean flavours, this is our kind of weeknight meal - and one the kids will happily help out with before devouring. Hot tip: don't skimp on the slaw - the charred pineapple adds a sweetness and tang that will have you going back for more.
Due to recent sourcing challenges, we have replaced some ingredients, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 tin
pineapple slices
1 packet
chicken tenderloins
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
slaw mix
1 sachet
peri-peri seasoning
1 bag
pre-chopped onion
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
BBQ mayo
(Contains Egg; May be present: Milk. )
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Drain pineapple slices. • Cut chicken tenderloins into 2cm chunks. • Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. • Remove pineapple from pan and roughly chop. Transfer to a medium bowl.
• To bowl with pineapple, add Greek-style yoghurt and a drizzle of the white wine vinegar. Season with salt and pepper to taste. • Add slaw mix, then toss to coat.
Little cooks: Take the lead by tossing the slaw!
• In a second medium bowl, combine peri-peri seasoning with a drizzle of olive oil. Add chicken, tossing to coat. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken and pre-chopped onion, tossing, until browned and cooked through (when no longer pink inside), 4-5 minutes.
Little cooks: Help toss the chicken in the marinade. Make sure to wash your hands well afterwards!
• Microwave mini flour tortillas on a plate for 10 second bursts, until warmed through. • Spread a thin layer of BBQ mayo over each tortilla. Fill with pineapple slaw and Peri-peri chicken. Enjoy!
Little cooks: Show them how it's done and help build the tacos!