Chicken taco
4
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Ingredients
Tomato passata
1 cup(s), (260g)
Brown onion
1 large, finely chopped
Jalapenos
1 individual, deseeded, finely chopped
Garlic
1 clove(s), finely chopped
Chilli powder
1 tsp
Ground cumin
½ tsp
Skinless chicken breast
500 g
Corn tortilla
184 g, (8 x 23g) warmed
Red cabbage
1 cup(s), (80g), thinly shredded
Soft goat's cheese
60 g, crumbled
Fresh coriander
½ cup(s), coarsely chopped
Lime(s)
1 medium, cut into wedges to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Combine passata, onion, jalapeño, garlic, chili powder and cumin in a medium bowl. Season with salt.
2
Lightly spray a medium saucepan with oil and heat over medium-high heat. Cook chicken for 2 minutes each side or until browned. Add sauce mixture and enough water to just cover chicken. Bring to a simmer over low heat. Cook, covered, for 30 minutes or until chicken is cooked through. Transfer chicken to a plate.
3
Increase heat to high and cook sauce, stirring a few times, for 5 minutes or until sauce reduces and thickens.
4
Meanwhile, thinly shred chicken using 2 forks. Add chicken to reduced sauce and heat through. Top tortilla with chicken, cabbage, cheese and coriander and serve with lime wedges.
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