Chipotle chicken tacos

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

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:

Place the slaw mix in a salad bowl, drizzle with olive oil, season with salt and pepper and toss to combine. Finely chop the Italian parsley and stir half 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 a paper towel. Dice into 2 cm cubes and mix in a bowl with the Mexi lime marinade. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the chicken and cook stirring regularly for 4-5 mins or until cooked through.
3. TO WARM THE GF CORN TACOS:

Place a non-stick frying pan over a medium-high heat. Once hot, add a GF corn taco to the pan and cook for 30-60 secs each side. Remove from the pan, cover to keep warm and repeat until all are heated.
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.