Kickin' Cajun Chicken Tacos
with Creamy Pickle Slaw
Allergens:
Sulphites
•Wheat
•Egg
•Mustard
•Milk
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Preparation Time
Cooking Time
DifficultyEasy
Ingredients
serving amount
320 g
Chicken Breast Tenders
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May contain traces of: Milk, Soy)
5 g
Cajun Spice Blend
(May contain traces of: Milk, Soy, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
90 mL
Dill Pickle, sliced
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: 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 Values
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
