Quick American-Style Chicken Tacos
with Charred Pineapple Slaw & BBQ Mayo
Loaded with juicy chicken thigh and classic American flavours, this is our kind of weeknight meal. Don't skimp on the slaw - the charred pineapple adds a sweetness and tang that will have you going back for more.
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
½
brown onion
1 bag
slaw mix
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 bag
coriander
1 packet
chicken thigh
1 packet
Greek-style yoghurt
(Contains Milk;)
1 sachet
All-American spice blend
1 packet
BBQ mayo
(Contains Egg; May be present: Milk. )
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Drain pineapple slices. Thinly slice brown onion (see ingredients). • Cut chicken thigh into 2cm chunks. • Heat a large frying pan over a high heat. Add pineapple slices until lightly charred, 2-3 minutes each side. Remove from pan, then roughly chop. Transfer to a bowl.
• Combine pineapple with Greek-style yoghurt and the white wine vinegar. Add salt and pepper to taste. • Add slaw mix, then toss to coat.
• In a medium bowl, combine all-American spice blend with a drizzle of olive oil. Add chicken thigh, turning to coat. • Return pan to a medium-high heat with a drizzle of olive oil. Once oil is hot, cook chicken and onion, tossing, until browned and cooked through, 4-5 minutes.
TIP: Chicken is cooked through when it’s no longer pink inside.
• Microwave mini flour tortillas on a plate for 10 second bursts, until warmed through. • Roughly chop coriander. • Spread a thin layer of BBQ mayo on each taco, then fill with pineapple slaw, American style chicken and a sprinkle of coriander. Serve with remaining lemon wedges.