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Tex Mex Shredded Chicken Tacos

Tex Mex Shredded Chicken Tacos
Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4

12 Ingredients

Number of servings
4
  • 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

3020 Kilojoules or 725 Calories
35% of daily energy intake*
Protein
50.5grams
Fat
33.8grams
Carbs
51.0grams
Sugars
13.0grams

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.

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