Chipotle and lime chicken

Name: Chipotle and lime chicken
Cook time: 20 min
Yield: 4
Cuisine: Tijuana, Mexico

soft shell tacos with crunchy slaw

Ready in around 20 mins

RECIPE FACT:

Tijuana is a border city in Mexico, just south of California.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO MAKE THE CRUNCHY SLAW:

Peel and grate the carrot. Mix in a bowl with the slaw mix, a drizzle of olive oil and salt and pepper. Finely chop the Italian parsley and stir ½ through the slaw saving the remaining for garnish.
2. TO COOK THE CHICKEN:

Remove the free-range chicken breasts from their packaging and pat dry with paper towel. Dice into 2 cm cubes and mix in a bowl with the Mexi lime marinade. Heat a drizzle of cooking oil in a non-stick frying pan over a medium-high heat. Once hot, add the marinated chicken. Cook stirring regularly for 5-6 mins.
3. TO WARM THE TACOS:

Microwave option (preferred): Place the soft tacos on a plate and microwave on high (750w) for 30–40 secs. Oven option: Preheat oven to 160°C (fan bake). Wrap the soft tacos in tinfoil and place in the oven for 4-5 mins. Fry pan method: Heat a non-stick frying pan over a medium high heat. When the pan is hot heat each taco for 20-30 secs each side.
TO SERVE:

Arrange a spoonful of slaw on each taco, top with chicken, a dollop of chipotle and lime mayo and sprinkle over the spiced pepitas and remaining parsley.