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GRILLED CHICKEN TACOS

 

12 Farrah’s Taco Tortillas
Farrah’s Taco Spice Mix
450g Chicken Breast, sliced
¼ Lettuce, shredded
¼ red cabbage, finely shredded
1 red onion, thinly sliced
1 cup cider vinegar
Limes

To serve:
Coriander, roughly chopped
Chipotle aioli

To make the pickled pink onions, place your sliced red onion and cover with boiling water for 30 seconds then strain. Place onions in a jar, cover with 1 cup cider vinegar and the juice of 1 lime. Seal container, refrigerate and watch them turn pink!

In a bowl, mix your taco spice mix and sliced chicken until chicken is fully coated.

Heat your pan on a medium heat with a dash of oil. Add chicken and cook for 2-3 minutes on each side until cooked through.

In a dry fry pan over a medium heat, grill your tortillas for 5 to 10 seconds on each side to get some nice toasty grill marks and colour.

Build your tacos, with lettuce, cabbage and chicken. Drizzle with chipotle aioli and top with pink pickled onions, coriander and a squeeze of lime.

  • Farrah’s Taco Meal Kit makes the perfect base for this recipe! It includes Farrah’s Tortillas, Taco Spice Mix and Taco Sauce. All you need to add is your fresh produce and choice of protein.
  • Stack heated tortillas in foil to keep them warm after grilling