15-Min Chipotle Chicken and Slaw Tacos

Nutrition per serve

Ingredients

• 1pcs capsicum
• 200g cabbage
• 400g chicken chilli con carne
• 20g chipotle in adobo sauce
• 6pcs flour tortillas
• 50g feta
• 1bunch coriander
• 30ml mayonnaise
• 5ml white wine vinegar
• 10ml olive oil

Method

1. Step 1 — Prep ingredients
   Cut the capsicum into 1.5cm-thick strips. Thinly slice the cabbage with a sharp knife or mandoline. Combine 2 tbs mayonnaise and a small drizzle of white wine vinegar in a large bowl. Add the cabbage, season with salt and pepper and toss to combine.
2. Step 2 — Cook chicken filling
   Heat a drizzle of olive oil in a medium frypan over high heat. Cook the capsicum, stirring occasionally, for 2-3 mins until charred. Add the chicken chilli and chipotle (see Make it milder) and bring to the boil. Cook, stirring occasionally, for 2-3 mins until hot and the capsicum is tender. Remove the pan from the heat. Taste, then season with salt and pepper.
3. Step 3 — Serve up
   Put the tortillas on a plate, slightly overlapping, and microwave for 30 secs or until warmed through. Divide the tortillas among plates, top with the slaw and chicken mixture and crumble over the feta. Tear the coriander leaves over the top and enjoy!
4. Step 4 — Make it milder
   Chipotle is a smoky Mexican chilli sauce. We've recommended this amount for flavour, but if you prefer less heat, reduce the amount to taste.
5. Step 5 — ...
   Were you expecting another step? You're not gonna find it here. That's all folks!
6. Step 6 — ...
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Allergens

Eier, Sulfit, Gluten, Wheat, Milch