Looking to give your family a healthy Mexican fix? Try this super easy chicken taco dish. The lightly spiced and grilled free range chicken breasts are shredded, then served with a cabbage, fennel (pickled so even fussy eaters will like it) and apple slaw. All wrapped in corn tortillas and finished off with the option of Tabasco sauce for that little kick. Family dinner sorted by The Cook’s Grocer!

20 Minutes. Free Range.

Serves 2.



2 x 180g free range chicken breasts
1 lemon
1.5 teaspoons smoky paprika
1.5 teaspoons ground cumin
6 x 6 inch tortillas
1 small fennel
1 spring onion
1 granny smith apple
300g green cabbage
2 tablespoons whole egg mayonnaise (40g)
1 tablespoon apple cider vinegar

Start by grouping and preparing your ingredients into each of the components of the dish. Rinse vegetables and herbs.

Combine chicken in a bowl with juice of half a lemon, a drizzle of olive oil, the spice, salt and pepper. Cover and set aside until ready to cook.

Use a mandolin for the following if you have one. Cut fronds from fennel and cut in half lengthways. Finely slice. Combine in a bowl with apple cider vinegar and a generous pinch of salt. Mix well to coat. Set aside and mix again after 5 minutes. Peel and grate the apple. Finely slice the spring onion. Finely shred the cabbage. Whisk together the mayonnaise with the remaining lemon, salt and pepper.

Heat a non-stick fry pan or grill pan to a medium high heat. Cook chicken for 8 – 10 minutes, turning every 2 minutes. Remove from the pan, cover tightly with foil and rest for 2 minutes. Once rested, use two forks to shred each breast. Wipe the pan clean. In the same pan, dry fry the tortillas until warmed through. This should be around 10 seconds for each side. Alternatively warm the tortillas on a plate in the microwave for 15 seconds

Drain excess apple cider vinegar from the fennel. Combine in a bowl with the remaining cabbage, spring onion, apple and dressing. Serve chicken in warm tortillas with the slaw and drops of Tabasco.

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