Mexican Pulled Chicken Taco with Chris' Corn Relish Slaw - Eat Love Share

Mexican Pulled Chicken Taco with Chris’ Corn Relish Slaw

By on January 25, 2019


Avo party with an added dollop of Chris’ Guacamole.

Serves 4

Preparation time 30 mins

Serve fresh, no cooking required

Ingredients for the slaw

½ tub Chris’ Homestyle Corn Relish Dip 200g

160g finely shredded green cabbage (approx. ¼ small cabbage)

50g finely shredded carrot.

5 sprigs of coriander leaves, chopped, plus extra for garnish

¼ small red capsicum, finely sliced

Good pinch of salt & pepper

Ingredients for the Pulled Chicken:

Hot Whole Roast Chicken, remove the skin

1 tsp paprika

½ tsp ground cumin

½ tsp dried oregano

¼ tsp ground black pepper

¼ tsp chilli powder

¼ tsp ground coriander

1/8 tsp ground cinnamon

Additional ingredients

1 packet of soft shell taco

1 tub Chris’ Homestyle Guacamole 200g

1 lime, cut into wedges



For the Slaw:

In a large bowl combine the cabbage, carrot, Chris’ Corn Relish, diced red capsicum and coriander leaves. Mix well and allow to stand for 10 minutes before serving.

For the Pulled Chicken:

Mix all herbs and spices together in a small bowl. While the Chicken is still hot, start shredding the meat into a medium bowl, you may like to use some disposable gloves if too hot. Add the spices and mix to ensure all the chicken has been covered.

To assemble taco:

Lay 2-3 slices of avocado across the taco. Place a handful of the pulled chicken on the Chris’ Guacamole then a handful of the Corn Slaw to sit on top. Garnish with extra chopped coriander and a squeeze of lime.