
Chicken Tacos with Sautéed Chayote
Zesty Radish Pico de Gallo & Seasoned Crema
660 cals
40 mins
Description
There’s a new vegetable that’s trending this season: chayote squash (pronounced “chah-yo-tay” or “chocho” for fun). This pear-shaped gourd makes a worthy complement to our spiced chicken tacos, offering a festive side! Crunchy and mild like an unripe pear, when cooked with garlic and zesty citrus, this squash has a mild, almost cucumber-like flavour. Add a pop of pink with a perky pico de gallo featuring tomato, radish and scallion and a dollop of zesty crema with pepitas to complete this tasty taco plate.
Contains:
Milk, Wheat
Ingredients
for 2 servings
(Double for 4 portions)
4 Chicken thighs (or 2 chicken breasts; or 4 bone-in chicken thighs; or 2 bone-in chicken legs; or 6 chicken drumsticks)
60g Radishes
1 Garlic clove
2 Scallions
1 Lime (or lemon)
1 Tomato
1 Chayote
25g Roasted pepitas (pumpkin seeds)
60ml Crema
6 Wheat flour tortillas
8g Smoky Mexican Moment spice blend (smoked paprika, paprika, coriander, cumin, garlic flakes, oregano, black peppercorns, cloves, allspice, cinnamon)
Nutrition
Total fat | 32g |
Saturated Fat | 10g |
Sodium | 670mg |
Total carbs | 51g |
Sugar | 8g |
Protein | 48g |
Fibres | 9g |
Recipe Instructions





