Chicken Carnitas Tacos
with Refreshing Mango-Cucumber Slaw
Cooking time
25 minutes
Servings
4
Calories
740 /serving
Carnitas is a slow-cooked specialty of the Mexican state of Michoacán. Achieve that ultra-tender effect by roasting chili-spiced chicken in foil so it can be pulled into juicy shreds. Meanwhile, a sunny mango and cucumber slaw gets a squirt of fresh lime. All for loading into kid-friendly tacos!
We will send you:
- 8 Canadian-raised chicken thighs (air chilled)
- 2 Scallions
- 3 Cucumbers
- 2 Limes
- 300g Shredded cabbage
- 1 Mango
- 60ml BBQ sauce
- 12 Wheat flour tortillas
- 22g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Mustard • Sulphites • Wheat
You will need:
Aluminum foil
Basting brush
Oil
Peeler
Salt & pepper (S&P)
Sheet pan
Total Fat
26 g
Saturated Fat
5 g
Sodium
1380 mg
Total Carb
81 g
Sugars
22 g
Protein
45 g
Fibre
6 g
Preparation
Roast the chicken
- Preheat the oven to 400°F.
- Pat the chicken* dry and rub with a drizzle of oil; season with the spices and S&P.
- Arrange on a foil-lined sheet pan and brush with the BBQ sauce.
- Fold the edges of the foil over to seal.
- Roast, 20 to 24 min., until cooked through.
Mise en place
- Meanwhile, peel and pit the mango; small-dice.
- Halve the cucumbers lengthwise; thinly slice crosswise.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
- Juice the limes.
Warm the tortillas
- Stack and tightly wrap the tortillas in aluminum foil.
- Warm directly on an oven rack, 6 to 8 min., until heated through.
- Keep wrapped until ready to serve.
Shred the chicken
- When the chicken is cooked through, transfer to a shallow bowl.
- Using two forks, shred the chicken.
- Add the white bottoms of the scallions; toss well.
Make the slaw
- In a medium bowl, combine the cabbage, mango, cucumbers, green tops of the scallions, lime juice, 3 tbsp oil and S&P.
Plate your dish
- Divide the tortillas between your plates.
- Top with the chicken and a spoonful of the slaw.
- Serve the remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
