Nick’s Pick | BBQ Chicken & Sweet Pepper Tacos
with Spiced Sour Cream & Cabbage Slaw
Cooking time
20 minutes
Servings
2/4
Calories
570 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. To BBQ or not to BBQ? That is the season. As spring settles in, we’re gearing up to get the outdoor grill going. It brings an active char to chicken thighs and chunky sweet pepper, sprinkled with Mexican-style spices (a bit of chili, a bit of lime, a whole lotta tasty). Fling the meat and veg into grilled flour tortillas, along with a garlicky cabbage slaw, spiced sour cream and Cotija cheese for completeness.
We will send you:
- 4 Chicken thighs
- 150g Shredded green cabbage
- 1 Garlic clove
- 1 Sweet pepper
- 30ml Apple cider vinegar
- 30g Cotija cheese (contains lipase)
- 43ml Sour cream
- 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)
Total Fat
21 g
Saturated Fat
9 g
Sodium
1350 mg
Total Carb
52 g
Sugars
10 g
Protein
45 g
Fibre
5 g
Preparation
Mise en place
Heat the BBQ on high, making sure to oil the grill first. Core and quarter the sweet pepper lengthwise. Mince the garlic.
Grill the chicken
Pat the chicken* dry with paper towel; season with ½ 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, 4 to 6 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain. Reserve the grill pan, if using.
Grill the sweet pepper
In a medium bowl, combine the sweet pepper, a drizzle of oil and ⅔ of the remaining spices. Add to the BBQ (or to the reserved grill pan heated on medium) and grill, 2 to 4 min. per side, until browned and tender. Transfer to a cutting board and reserve the grill pan, if using. Once cool enough, thinly slice.
Make the slaw & spiced sour cream
Meanwhile, in a large bowl, combine the cabbage, vinegar, ½ the garlic, a drizzle of oil and S&P. In a small bowl, combine the sour cream, ½ tbsp water (double for 4 portions), the remaining spices and garlic, and S&P.
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.
Plate your dish
Divide the tortillas between your plates. Spread with the spiced sour cream. Top with the chicken, a spoonful of the slaw, the sweet pepper and cheese. Serve the remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
