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Chicken taco

Chicken taco

Total Time
55 min
15 min
40 min


Tomato passata

1 cup(s), (260g)

Brown onion

1 large, finely chopped


1 individual, deseeded, finely chopped


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


1 medium, cut into wedges to serve

Oil spray

1 x 3 second spray(s)


  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.


Tip: To up the heat in this dish, stir some canned chipotles en adobo or cayenne pepper into the tomato sauce while it reduces. And for crispier tortillas, use tongs to hold each tortilla over the flame or burner of your stove until browned.