Yellow Curry Delicata Slaw Tacos with Pulled Rotisserie Chicken
Yellow Curry Delicata Slaw Tacos with Pulled Rotisserie Chicken
If “weeknight dinner” and “Friendsgiving appetizer” had a baby, it would be these tacos. Oolie’s Yellow Curry Dip is doing all the heavy lifting here—replacing curry paste, mayo, and oil with one spoonful of creamy, high-protein flavor. Instead of your usual cabbage, we’re turning delicate ribbons of raw delicata squash into the slaw. The result? A little sweet, a little tangy, a lot golden—and the kind of dinner that makes you feel like you tricked the system.
PREP TIME: 20 minutes
Serving size: 2-3 Servings
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Ingredients
- ¾ cup Oolie Yellow Curry Dip
- 1 small delicata squash, halved, seeds removed, thinly shaved (skin on)
- Juice of 1 lime
- 1½ cups pulled rotisserie chicken
- 6 small tortillas (corn or flour)
- Optional: chives, avocado
Instructions
1. Make the dressing: Whisk Oolie and lime juice together until smooth and pourable.
2. Make the slaw: Toss the shaved delicata with half the dressing; let sit 10 minutes to soften slightly.
3. Warm the chicken: In a skillet, toss the pulled chicken with a spoonful of the remaining dressing over medium heat until warm.
4. Assemble the tacos: Fill warm tortillas with the curry chicken and delicata slaw.
5. Finish: Drizzle with the remaining dressing and top with chives and avocado.
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