Fusilli with a grilled Mediterranean vegetable sauce accompanies teriyaki tacos with slaw in this fusion dish.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Teriyaki Chicken Tacos

Purple Cabbage Slaw

Grilled Zucchini, Eggplant and Red Onion Fusilli with Parmesan Cheese

Directions

  • Teriyaki Chicken Tacos: Toss chicken with VH(R) Teriyaki Stir-Fry Sauce; refrigerate for at least 30 minutes or for up to 8 hours.

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  • Purple Cabbage Slaw: Meanwhile, whisk together mayonnaise, lime juice, garlic and salt; toss with cabbage. Let stand for 30 minutes.

  • Spray grate of outdoor grill with PAM(R) Grilling for Grill 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.

  • Fill tortillas with sliced chicken, some of the cabbage slaw, avocado, cucumber and green onion. Serve with remaining cabbage slaw and lime wedges.

  • Grilled Zucchini, Eggplant and Red Onion Fusilli: Preheat grill to medium-high heat. Season zucchini, eggplant and red onion with salt and pepper; spray with PAM(R) Olive Oil cooking spray.

  • 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.

  • Meanwhile, in large, deep skillet, heat Aylmer(R) Accents(R) Garlic and Olive Oil Petite Cut 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.

Recipe Tips:

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

For a spicy kick, add sliced fresh or pickled jalapeno peppers.

This dish is also delicious with Aylmer(R) Accents(R) Spicy Red Pepper.

Garnish the dish with 2 tbsp (30 mL) chopped fresh parsley if you like.

When cooking eggplant, cook until soft and tender. This will ensure a buttery, rich texture. If undercooked, eggplant has an unpleasant spongy texture.

Nutrition Facts

575 calories; 16.3 g total fat; 40 mg cholesterol; 1276 mg sodium. 85.2 g carbohydrates; 27.3 g protein; Full Nutrition

Reviews

1 Ratings
  • 5 star values: 1
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  • 1 star values: 0