July 18, 2026
URL: https://www.birdseye.com/recipes/dinner/pineapple-chipotle-chickn-tacos-10591
- Prep time 30 minutes
- Total time 30 minutes
- Servings 6
Ingredients
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1/3 cup vegan mayonnaise
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1 tablespoon adobo sauce
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4 teaspoons water
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1/2 teaspoon chipotle powder
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1/8 teaspoon garlic powder
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1/8 teaspoon salt
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1 tablespoon vegetable oil
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1 bag (10 oz each) Gardein® Meatless Chick'n Strips 2021
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1 bag (14.4 oz each) Birds Eye® Tri-Colored Pepper & Onion Medley
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1 can (8 oz each) pineapple tidbits, drained (reserve juice)
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1 clove garlic, minced
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1 chipotle pepper in adobo sauce, finely chopped
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1 teaspoon ground cumin
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1 teaspoon paprika
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1 tablespoon cornstarch
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4 cups tri-color coleslaw mix
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12 corn tortillas (6 inch)
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1/4 cup fresh cilantro
Nutrition Information
332 calories, 36g carbs
Directions
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Step one
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.
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Step two
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.
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Step three
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.
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Step four
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.
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Step five
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!