Double the Chicken Tacos

Nutrition per serve

Ingredients

• 200g cabbage
• 1bunch coriander
• 10g Tex-Mex seasoning
• 300g chicken tenderloins
• 6pcs flour tortillas
• 410g tomato puree
• 10ml olive oil
• 3ml sugar
• 15ml mayonnaise
• 5ml red wine vinegar

Method

1. Step 1 — Prep ingredients
   Preheat the grill to high. Thinly slice the cabbage with a sharp knife or mandoline (see Kitchen 101). Pick the coriander leaves and finely chop the stems.
2. Step 2 — Grill chicken
   Combine half the Tex-Mex seasoning and 2 tsp olive oil in a 3L (12 cup) baking dish, add the chicken and turn to coat. Grill for 6 mins or until the chicken is cooked through. Remove the dish from the grill (take care as the dish will be hot).
3. Step 3 — Warm tortillas
   Meanwhile, enclose the tortillas in foil. Put on the lower oven shelf for 8-10 mins until softened and warmed through (the heat from the grill should be enough to warm them; check the middle tortilla is warm after 8 mins – they may need a few minutes more).
4. Step 4 — Finish chicken
   Shred the chicken with 2 forks while still in the baking dish. Add the coriander stems, half the tomato puree*, remaining Tex-Mex seasoning and ½ tsp sugar to the chicken and stir to combine. Grill for a further 4-6 mins until the sauce is slightly thickened and the chicken is slightly charred.
5. Step 5 — Serve up
   Combine 1 tbs mayonnaise and 1 tsp red wine vinegar in a large bowl and season with salt and pepper. Add the cabbage and toss to coat. Divide the tortillas among plates. Top with the chicken and slaw, scatter over the coriander leaves and enjoy!
6. Step 6 — Kitchen 101
   Get super-thin cabbage with a mandoline or use slow, fine strokes with a large sharp knife. The result is perfect for slaw – light, crisp and easy to eat.

Allergens

Eier, Sulfit, Gluten, Wheat