Grilled Chicken Mojo Tacos
with Fresh Orange & Cucumber Salad
Cooking time
20 minutes
Servings
4
Calories
770 /serving
Fresh orange is doing all the work here. All you really have to do is fire up the barbecue, then sit back and enjoy sunny Cuban flavours. The zest gives garlicky grilled chicken a lift, while the juicy segments go into a refreshing salad.
We will send you:
- 4 Canadian-raised chicken breasts (air chilled)
- 2 Oranges
- 4 Cucumbers
- 2 Garlic cloves
- 90ml Sweet, Savoury Honey-Dijon vinaigrette
- 12 Wheat flour tortillas
- 5.5g Oregano-Cumin spices (cumin, oregano)
Contains: Mustard • Sulphites • Wheat
You will need:
Oil
Salt & pepper (S&P)
Zester
BBQ (or pan)
Total Fat
32 g
Saturated Fat
5 g
Sodium
830 mg
Total Carb
71 g
Sugars
16 g
Protein
49 g
Fibre
5 g
Preparation
Prepare the chicken
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Mince the garlic.
- Zest 1 orange.
- Pat the chicken dry. In a large bowl, toss with the garlic, orange zest, all but a pinch of the spices, 2 tbsp oil and S&P.
Grill the chicken
- Add the chicken* to the BBQ (or pan) and grill, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, thinly slice the cucumbers crosswise.
- Cut off the top and bottom of the oranges; cut away the peel and white pith. Cut between the membranes to separate the segments. In a medium bowl, squeeze the juice from the remaining membranes and add the segments.
- In a small bowl, combine the vinaigrette and remaining spices.
Grill the tortillas
- Add the tortillas to the BBQ (or pan) and grill, 30 sec. to 1 min. per side, until lightly toasted.
Make the salad
- To the bowl of oranges, add the cucumbers, a drizzle of oil and S&P; toss well.
Plate your dish
- Divide the tortillas between your plates.
- Spread with the vinaigrette.
- Top with the chicken and salad. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
