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.
Equipment
- stove top
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
Instructions
- 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
Tried this recipe?Let us know how it was!