Mexican Pulled Chicken Taco with Chris' Corn Relish Slaw
Avo party with an added dollop of Chris’ Guacamole.
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
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.