Teriyaki Chicken Tacos

Prep Time 15 MIN

Cook Time 10 MIN

Serves 2

Ingredients :

  • 1 pouch (160 mL) VH® Teriyaki Stir-Fry Sauce
  • 8 oz (250 g) skinless boneless chicken breast
  • PAM® Grilling for Grill Spray
  • 4 flour tortillas (7 inch/18 cm), warmed
  • 1/2 ripe avocado, peeled, pitted and sliced
  • 1/3 cup (75 mL) diced cucumber
  • 1 green onion, finely chopped
  • Purple Cabbage Slaw:
  • 2 tbsp (30 mL) mayonnaise
  • 1 tbsp (15 mL) lime juice
  • 1 clove garlic, minced
  • Pinch salt
  • 2 cups (500 mL) shredded purple cabbage
  • Lime wedges

Directions :

  1. Toss chicken with Teriyaki Sauce; refrigerate for at least 30 minutes or for up to 8 hours.
  2. Purple Cabbage Slaw: Meanwhile, whisk together mayonnaise, lime juice, garlic and salt; toss with cabbage. Let stand for 30 minutes.
  3. Spray grate of outdoor grill with grilling spray. Preheat grill to medium heat. Grill chicken for 5 to 7 minutes per side or until chicken is cooked through. Let stand for 5 minutes. Slice chicken.
  4. Fill tortillas with sliced chicken, some of the cabbage slaw, avocado, cucumber and green onion. Serve with remaining cabbage slaw and lime wedges.

Recipe Tips:

  • For quick and easy slaw, use prepared pre-shredded cabbage.

Grilled Zucchini, Eggplant and Red Onion Fusilli with Parmesan Cheese

Prep Time 10 MIN

Cook Time 15 MIN

Serves 4

Ingredients :

  • 1 zucchini, sliced lengthwise into strips, about 1/4-inch (5 mm) thick
  • 1 small eggplant (12 oz/350 g), sliced into rounds, about 1/2-inch (1 cm) thick
  • 1red onion, sliced into rounds, about 1/2-inch (1 cm) thick
  • 1/4 tsp (1 mL) each salt and freshly ground pepper
  • PAM® Olive oil
  • 1/2 pkg (375 g pkg) Catelli Bistro® Fusilli
  • 1 can (540 mL) Aylmer® Accents® Garlic and Olive Oil Petite Cut Tomatoes
  • 1/3 cup (75 mL) shaved Parmesan cheese

Directions :

  1. Preheat grill to medium-high heat. Season zucchini, eggplant and red onion with salt and pepper; spray with olive oil cooking spray.
  2. Grill vegetables for 3 to 5 minutes per side or until grill-marked and tender. (Eggplant should be soft; cook eggplant for 1 to 2 minutes longer if necessary.) Let vegetables cool slightly; chop coarsely. Meanwhile, cook fusilli according to package directions and drain.
  3. Meanwhile, in large, deep skillet, heat tomatoes over medium heat until simmering. Simmer for 5 minutes. Add vegetables and cook for 5 minutes; toss with pasta. Sprinkle with shaved cheese before serving.

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