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


Recipe Summary

10 mins
15 mins
35 mins
1 hr
4 servings


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


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

  • 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® 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® 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® Accents® 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; protein 27.3g; carbohydrates 85.2g; fat 16.3g; cholesterol 39.7mg; sodium 1276.5mg. Full Nutrition


1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0