Tex Mex Shredded Chicken Tacos

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.