Minutes Prep time: 30
Minutes Total time: 30
Servings: 6
Difficulty: Intermediate
1/3 cup vegan mayonnaise
1 tablespoon adobo sauce
4 teaspoons water
1/2 teaspoon chipotle powder
1/8 teaspoon garlic powder
1/8 teaspoon salt
1 tablespoon vegetable oil
1 bag (10 oz each) Gardein® Meatless Chick'n Strips 2021
1 bag (14.4 oz each) Birds Eye® Pepper Stir-Fry
1 can (8 oz each) pineapple tidbits, drained (reserve juice)
1 clove garlic, minced
1 chipotle pepper in adobo sauce, finely chopped
1 teaspoon ground cumin
1 teaspoon paprika
1 tablespoon cornstarch
4 cups tri-color coleslaw mix
12 corn tortillas (6 inch)
1/4 cup fresh cilantro
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 67 mg | 7% |
| Carbohydrate | 36 g | 12% |
| Cholesterol | 5 mg | 2% |
| Total Fat | 17 g | 26% |
| Iron | 2 mg | 12% |
| Calories | 332 kcal | 17% |
| Sodium | 362 mg | 15% |
| Protein | 12 g | 24% |
| Saturated Fat | 2 g | 12% |
| Sugars | 8 g | 1% |
| Vitamin C | 27 mg | 45% |
Stir mayonnaise, adobo sauce, 1 teaspoon water, chipotle powder, garlic powder, and salt together in large bowl. Stir in coleslaw mix. Cover and refrigerate while you prepare the remaining filling.
Drain pineapple juice into a small bowl, reserve. Heat oil in a large nonstick skillet over medium heat. Add chick’n strips, pepper blend, and pineapple tidbits. Cover and cook 5 minutes, stirring occasionally.
To the pineapple juice add the garlic, chipotle pepper, paprika, and cumin. Stir to combine. Add mixture to the chick’n. Cook uncovered on medium-high for 8 minutes stirring occasionally.
Combine cornstarch with 1 tablespoon cold water to make a slurry. Add to skillet, and bring mixture to a boil. Stir constantly for 1 minute and then remove from heat.
To assemble tacos, place a 1/4-cup of the chick’n mixture onto warmed tortillas. Top with about 2 tablespoons of the coleslaw mixture. Garnish with fresh cilantro. Serve, and enjoy!
Pineapple Chipotle Chick'n Tacos
