Avocado-Pineapple Chicken Tacos

Elevate your taco night with these easy and delicious Rossdown Chicken Tacos! Simply cook our pre-marinated chicken and assemble with fresh, flavorful toppings like creamy avocado, tangy pineapple salsa, and crunchy red cabbage slaw, all nestled in warm tortillas.
Recipe by Author
Course: Dinner, Lunch
Protein: chicken
Course: Dinner, Lunch
Cuisine: Mexican

Servings

4

Prep Time

25 Minutes

Cooking Time

10 Minutes

Ingredients

  • 1 package Rossdown Taco Flavoured Chicken
  • 10-12 6" Tortillas Corn or Flour

Smashed Avocado

  • 2 Avocados ripe
  • Juice of 1 Lime
  • Salt

Mango Salsa

  • 2 cups 1/2" diced mango (fresh or frozen)
  • 1 /2 small red onion finely chopped
  • 1 jalapeno
  • 1/2 red pepper finely diced
  • 1/2 bunch cilantro
  • lime juice
  • salt

Red Cabbage Slaw

  • 4 cups red cabbage thinly sliced
  • 1/2 cup red onion thinly sliced
  • 1 cup cilantro chopped
  • 1/2 cup lime juice
  • 2 tbsp olive oil
  • 1 tsp ground corriander
  • 1 tsp ground cumin
  • salt to taste

Directions

  • Smashed Avocado
  • Remove seed and skin from avocados and cut into smaller chunks, place in a bowl Add Lime Juice and Salt, mash to a smooth and set aside 

Pineapple Salsa

  • Place all ingredients in a bowl and mix, Season with Salt to taste, Set aside 

Red Cabbage Slaw

  • Place cabbage, onion and cilantro in a mixing bowl 
  • In a small bowl combine Lime juice, Olive oil, coriander and cumin. Mix and dress the cabbage mixture ensuring that the cabbage is thoroughly coated. Make at least 30 minutes before serving
  • Season with Salt to taste, Add more cumin or Coriander if desired

Assembly

  • Place a large frying pan on med-high heat and add a small amount of oil.   Cook
  • While the Chicken is cooking, warm the tortillas in a 350 degree oven or in a pan over a burner.  
  • Spread Smashed Avocado generously in the centre of the Tortilla.  Top Avocado with Red Cabbage slaw, Rossdown Taco Chicken and the mango salsa. Finish with a a fresh lime wedge garnish 

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