Grilled Chicken Taco

Directions

  1. Combine the vegetables and Chimichurri for the slaw.
  2. Season and oil the chicken. Grill the chicken and slice.
  3. Divide the vegetable mix on top of the flour tortillas.
  4. Top with chicken. Finish with a touch of the Fiesta Jam and cheese.

Ingredients

  • 2 oz Peak Fresh Produce® Cabbage, Red, sliced
  • 1 6oz West Creek® Chicken, Breast(s)
  • 1 tbsp Contigo® Chimichurri Sauce
  • 1 tbsp cheese, cotija, grated
  • 3 tbsp Fiesta Jam, see recipe below
  • 3 oz jicama(s), julienned
  • oil
  • salt and pepper
  • 6 each tortilla(s), flour, 4-inch
  • 2 oz Peak Fresh Produce® Pepper(s), Red, and yellow pepper, julienned

Fiesta Jam

Directions

  1. Place in a pot and bring to a simmer.
  2. Puree with a hand blender or food processor.
  3. Place back on heat and reduce until thick or jam consistency.

Ingredients

  • 1 cup pico de gallo
  • 1 cup sugar