Spicy chicken tacos
7
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Simmering chicken in tomato sauce gives it great flavour and tenderness.
Ingredients
Passata
260 g
Goat's Cheese
60 g
Onion
1 large
Tesco Sliced Green Jalapenos in Brine
1 g, drained
Garlic
1 clove(s)
Chilli Powder
1 teaspoon(s), level
Ground Cumin
½ teaspoon(s), level
Chicken breast, skinless, raw
500 g
Tesco Corn Tortilla Wraps
4 individual
Cabbage
80 g, red
Coriander, fresh
1 tablespoon(s)
Lime
1 medium
Calorie controlled cooking spray
4 spray(s)
Instructions
1
Combine passata, onion, jalapeno, garlic, chilli powder and cumin in a medium bowl. Season with salt.
2
Lightly spray a medium saucepan with oil and heat over a 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 the chicken using 2 forks. Add chicken to reduced sauce and heat through. Top tortilla with chicken, cabbage, cheese and coriander and serve with the lime wedges.
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