Chicken Tortilla's with Mexican Slaw

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Thinly slice the Capsicum and Spring Onion, then also finely slice the Onion into half moons. Finely dice the tomato. FINLEY slice the cabbage or use a vegetable peeler and chop Corriander then grate the carrot or I use shredded carrots from Woolworths. Slice the Chicken in half horizontally then season with salt and pepper. Mix 1/2 tsp Paprika, 1/4 tsp corriander and 1/4 Cumin reserve for the tortillas. For the slaw mix 1/8 cup lime juice, more to taste, 1 tbs olive oil, 1/8 -1/4 jalapeño finely chopped, 1/2 tsp cumin, 1/4 tsp coriander.1/4 tsp kosher salt, more to taste.

Step 2

Heat the olive oil in a frypan on medium heat and seal the Chicken for a minute or so on each side, then remove from the pan onto a plate. Add the onion to the remaining oil and juices in the pan, and cook for a minute or so, add the garlic and cook for another minute then add the Capsicum and stir occasionally until cooked, about 3-4 minutes. Next, add the spice mix, the sachet of Tomato Paste, and the diced tomato, and cook for another minute. At the same time to the 1/2 cup of boiling water add the chicken stock cubes and stir then pour into the pan and stir until combined bring to a simmer and reduce, this will take a couple of minutes. While this is reducing slice the chicken then add the chicken and any juices back to the pan to heat through and finish cooking. Season to taste then remove from heat.

Step 3

Add 1/2 cup of water to the pan and stir until combined bring to a simmer and reduce, this will take a couple of minutes. While this is reducing slice the chicken then add the chicken and any juices back to the pan to heat through and finish cooking. Season to taste then remove from heat.

Step 4

The tortillas are heated in the microwave for 30 seconds in the bag, but remember to remove the freshness packet from it. Add dressing to the cabbage and carrots and toss. Then assemble the tortillas and serve extra coleslaw on the side.