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Kickin' Cajun Chicken Tacos

with Creamy Pickle Slaw

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Calories

:

730 kcal

Protein

:

57g protein

Difficulty

:

Easy

Allergens:

Sulphites
Wheat
Egg
Mustard
Milk
Milk
Soy
May contain traces of allergens
Mustard
Tree nuts
Peanuts
Sesame
Sulphites
Wheat
Crustaceans
Fish
Gluten

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

320 g

Chicken Breast Tenders

6 unit(s)

Flour Tortillas

(Contains: Sulphites, Wheat May be present: Milk, Soy)

5 g

Cajun Spice Blend

(May be present: Milk, Soy, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)

90 mL

Dill Pickle, sliced

2 tbsp

Mayonnaise

(Contains: Egg, Mustard May be present: Milk, Soy, Mustard, Tree nuts, Sesame, Sulphites, Wheat, Crustaceans, Fish, Gluten)

170 g

Coleslaw Cabbage Mix

3.5 g

Parsley

1 unit(s)

Lemon

½ cup

White Cheddar Cheese, shredded

(Contains: Milk)

Nutrition facts

Calories730 kcal

Fat30 g

Saturated Fat10 g

Carbohydrate60 g

Sugar10 g

Dietary Fiber6 g

Protein57 g

Cholesterol170 mg

Sodium1510 mg

Trans Fat0.4 g

Potassium1100 mg

Calcium450 mg

Iron5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1

Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F ). Wash and dry all produce.
Zest, then cut half the lemon into wedges (use whole lemon for 4 servings).
Rough chop parsley.
Thinly slice pickles. Reserve pickle liquid.
To a medium bowl, add 1 tbsp (2 tbsp) reserved pickle liquid, half the sliced pickle, half the mayo, half the lemon zest, and parsley. Add coleslaw mix. Season with salt and pepper, then toss to combine. Set aside.
Wrap tortillas in foil.

2

Pat chicken dry with paper towels.
To a large bowl, add chicken, Cajun Spice Blend, 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, toss to coat.
Add chicken to one side of the grill. (TIP: Arrange perpendicular to grates to prevent from falling through!) Close lid and grill for 3-5 min per side, flipping once, until cooked through.**

3

Meanwhile, place the foil-wrapped tortillas on the grill. Close lid and grill for 5-6 min, flipping once, until warmed through. Remove from the grill and set aside.
To a small bowl, add lemon juice, remaining mayo and lemon zest. Season with salt and pepper, stir to combine.

4

Divide tortillas between plates.
Add chicken, slaw and remaining pickles between tortillas.
Sprinkle cheese and drizzle lemon sauce over top.
Squeeze lemon wedge over top.
Serve any remaining slaw on the side.

5

Meal right image

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