Mexican Pulled Chicken Tacos with Corn Relish Slaw

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

Method

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.

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