Smoky Chicken Tacos

Nutrition per serve

Ingredients

• 1pcs capsicum
• 1pcs spring onion
• 1clove garlic
• 1pcs chicken-style stock cubes
• 50g tomato paste
• 300g free-range chicken breast fillet
• 200g cabbage
• 1pcs carrot
• 10g Spanish seasoning
• 6pcs flour tortillas
• 50g aioli mayonnaise
• 250ml (1 cup) boiling water
• 23ml olive oil
• 1pinch pinch of sugar
• 10ml red wine vinegar

Method

1. Step 1 — Prep ingredients
   Finely chop the capsicum. Thinly slice the spring onion on an angle. Crush or finely chop the garlic. Crumble 1 stock cube* into a heatproof jug, add half the tomato paste* and 250ml (1 cup) boiling water and stir to dissolve.
2. Step 2 — Cook chicken
   Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Season the chicken with salt and pepper. Heat 2 tsp olive oil in a medium deep frypan over medium-high heat. Cook the chicken for 2-4 mins each side until golden and cooked through. Remove from the pan, reserving the pan. Rest for 3 mins.
3. Step 3 — Prep slaw ingredients
   Meanwhile, finely shred the cabbage with a sharp knife or mandoline. Shred the carrot using a julienne peeler or coarsely grate with a box grater.
4. Step 4 — Start sauce
   Heat 1 tbs olive oil in the reserved pan over medium heat. Cook the capsicum and half the spring onion, stirring, for 2-3 mins until tender. Add the garlic and 2 tsp Spanish seasoning* and cook, stirring, for 1 min or until fragrant.
5. Step 5 — Finish sauce
   Stir tomato stock and a pinch of sugar into the capsicum mixture and bring to a simmer. Cook, stirring occasionally, for 6-8 mins until the sauce is thickened. Thinly slice chicken, add to the sauce and stir to combine. Taste, then season with salt and pepper. Remove from heat. Put tortillas on a plate, slightly overlapping, and microwave for 30 secs or until warmed through.
6. Step 6 — Get ready to serve
   While the sauce is cooking, put the aioli and 2 tsp red wine vinegar in a large bowl, season with salt and pepper and stir to combine. Add the cabbage, carrot and remaining spring onion and toss to combine. Divide the tortillas among plates, then fill with the chicken mixture and most of the slaw. Serve with the remaining slaw.

Allergens

Sulphites, Gluten, Wheat, Egg