Tex Mex Shredded Chicken Tacos

Name: Tex Mex Shredded Chicken Tacos
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 400 g canned diced tomatoes; 1 pot Continental Stock Pot Sensations Chicken Stock Pot; 1/4 cup boiling water; 30 g sachet taco seasoning mix; 750 g chicken thigh fillets; 1/2 cup light sour cream; 2 tablespoons chopped pickled jalapenos; 300 g packet finely shredded coleslaw mix; 1/3 cup chopped coriander leaves; 2 tablespoons lime juice or lemon juice; 8 wholegrain tortilla, warmed

These tasty tacos bring a world of flavour to your weekly taco tuesday.

35 Mins

Cooking Time
easy

Difficulty
10 Mins

Prep Time
4 People

Serves

400 g canned diced tomatoes
1 pot Continental Stock Pot Sensations Chicken Stock Pot
1/4 cup boiling water
30 g sachet taco seasoning mix
750 g chicken thigh fillets
1/2 cup light sour cream
2 tablespoons chopped pickled jalapenos
300 g packet finely shredded coleslaw mix
1/3 cup chopped coriander leaves
2 tablespoons lime juice or lemon juice
8 wholegrain tortilla, warmed

Place tomatoes, stockpot and water into a deep-frying pan over medium heat. Bring to a simmer and stir until dissolves. Stir recipe base. 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.
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.
Combine sour cream and jalapenos in a small bowl. Place coleslaw mix, coriander and lime juice in a bowl, toss to coat.
Divide shredded chicken between warmed tortillas. Top with slaw and a dollop of jalapeno sour cream.