Get your Mexican fix with this super easy chicken taco dish. The lightly spiced and grilled free range chicken breasts are shredded then served with a cabbage, fennel and apple slaw. All wrapped in corn tortillas and finished off with Tabasco sauce for a kick.
20 Minutes. Free Range.
2 x 180g free range chicken breast
1.5 teaspoons smokey paprika
1.5 teaspoons ground cumin
6 x 6 inch corn tortillas
1 small fennel
1 spring onion
1 granny smith apple
300g green cabbage
2 tablespoons whole egg mayonnaise
1 tablespoon apple cider vinegar
Combine chicken in a bowl with juice of half the lemon provided, a drizzle of olive oil, the premixed spice, salt and pepper. Cover and set aside until ready to cook.
Use a mandolin for the following if you have one. Cut fronds from fennel and cut in half lengthways then finely slice. Combine in a bowl with apple cider vinegar and a generous pinch of salt. Mix well to coat. Set aside and mix again after 5 minutes. Peel and grate the apple. Finely slice the spring onion. Finely shred the cabbage. Whisk together the mayonnaise with the remaining lemon, salt and pepper.
Cook chicken & warm tortillas
Heat a non-stick fry pan or grill pan to a medium high heat. Cook chicken for 8 – 10 minutes, turning every 2 minutes. Remove from the pan, cover tightly with foil and rest for 2 minutes. Once rested, use two forks to shred each breast. Wipe the pan clean. In the same pan, dry fry the tortillas until warmed through. This should be around 10 seconds for each side. Alternatively warm the tortillas on a plate in the microwave for 15 seconds.
Drain excess apple cider vinegar from the fennel. Combine in a bowl with the remaining cabbage, spring onion, apple and dressing. Serve chicken in warm tortillas with the slaw and drops of Tabasco to your taste.
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