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
  • 3 tbsp Extra virgin olive oil

Grilled Pineapple Salsa

  • 1/2 pineapple, diced and grilled
  • 1/2 medium white onion, diced
  • 2 cloves garlic, diced
  • juice of one lime
  • 1 bunch cilantro, chopped
  • 2 Roma tomatoes, diced
  • 1 serrano pepper, diced
  • 3 tbsp Tajin seasoning

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, salt and extra virgin olive oil. Mash smooth and set aside. 

Grilled Pineapple Salsa

  • Mix all ingredients in a bowl and set to the side for an hour. Gently toss prior to serving.

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 pineapple salsa. Finish with a a fresh lime wedge garnish.

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