Tex Mex Shredded Chicken Tacos

12 Ingredients

Number of servings

400grams canned diced tomatoes
1packets chicken stock pot
1/4 cup water, boiling
1 sachet chilli con carne seasoning
750grams chicken thigh fillets, roughly chopped
2tablespoons lime juice
1tablespoons oil
300grams finely shredded coleslaw mix
1/3 cup coriander leaves, chopped
1/2 cup light sour cream
2tablespoons pickled jalapenos, chopped
8 wholegrain tortilla, warmed

Nutrition per serving

35% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

These tasty tacos bring a world of flavour to your weekly Taco Tuesday

Method

Step 1 of 4

Place tomatoes, stockpot and water into a deep-frying pan over medium heat. Bring to a simmer and stir until dissolves. Stir in chilli con carne seasoning. Add chicken. Bring to the boil, stirring regularly. Cover, reduce heat to medium-low and cook for 25 -30 mins, stirring occasionally, or until chicken is fork tender.

Step 2 of 4

Using tongs transfer chicken to a chopping board. Bring sauce to the rapid simmer over medium high heat and cook, uncovered, stirring occasionally, for 8 mins or until sauce is reduced and slightly thickened. Meanwhile using two forks shred chicken. Stir chicken through reduced sauce.

Step 3 of 4

Combine lime juice and oil in a large bowl. Add coleslaw mix and coriander leaves. Toss to coat. Combine sour cream and jalapenos in a small bowl.

Step 4 of 4

Divide shredded chicken between warmed tortillas. Top with slaw and a dollop of jalapeno sour cream.