Speedy BBQ-Spiced Chicken Tacos
with Creamy Cuke & Corn Salad
Cooking time
15 minutes
Servings
4
Calories
730 /serving
How to give tacos an all-American makeover? Sprinkle chicken with BBQ spices, and toss creamy Caesar dressing into a salad of cucumbers, corn and roasted pepper. Then put it all on warm tortillas so the family can chow down in 15 minutes.
We will send you:
- 680g Diced chicken breasts
- 50g Diced onions
- 4 Cucumbers
- 1 Roasted pepper
- 125ml Whole corn kernels
- 120ml Caesar vinaigrette
- 12 Wheat flour tortillas
- 8g Sweet Hickory BBQ spices (sugar, paprika, onion, black pepper, garlic, cumin, salt, parsley, cayenne pepper, coriander seeds, thyme, oregano, rosemary, cinnamon, citric acid, cellulose fibre, hickory smoke flavour)
Contains: Eggs • Milk • Mustard • Sulphites • Wheat
You will need:
Large pan
Microwave
Oil
Salt & pepper (S&P)
Total Fat
30 g
Saturated Fat
4 g
Sodium
820 mg
Total Carb
63 g
Sugars
8 g
Protein
50 g
Fibre
3 g
Preparation
Cook the chicken
- Pat the chicken dry; season with the spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add ¾ of the onions and sauté, 30 sec. to 1 min., until fragrant.
- Add the chicken* and cook, turning and adding 2 tbsp water halfway, 4 to 6 min., until cooked through.
Make the salad
- Meanwhile, halve the cucumbers lengthwise; thinly slice crosswise.
- Cut the roasted pepper lengthwise.
- In a large bowl, combine the cucumbers, roasted pepper, corn, remaining onions, vinaigrette and S&P.
Warm the tortillas
- Wrap the tortillas in a slightly dampened paper towel.
- On a plate, microwave, in 10 sec. increments, until warm.
Plate your dish
- Divide the tortillas between your plates.
- Top with the chicken and a spoonful of the salad.
- Serve the remaining salad on the side. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
