CAROLINA BBQ CHICKEN TACOS

 

 

 

 

 

 

Serves: 6

Prep time: 10 minutes

Cooking time: 10 minutes

 

Ingredients

 

Sauce (makes lots) – 150g yellow mustard (Frenchies or similar)

50g ketchup

75g honey

25g Worcestershire sauce

75ml cider vinegar

Tsp garlic powder

Tsp cayenne

Tsp salt

75g soft light brown sugar

 

12 x 150mm soft corn tacos

 

2 x cooked chicken breasts, shredded

 

Salsa - 2 ripe avocados, crushed

4 plum toms, deseeded and finely chopped

4 chopped sp onions

Handful chopped coriander

Juice and zest 2 limes

1 finely chopped birds eye chilli

 

Head finely shredded gem lettuce

 

Garnish with sour cream and jalapenos and another squeeze of lime

 

Method

  1. For the sauce – heat 50g American yellow mustard, 50g ketchup, 75g honey, 25g Worcestershire sauce, 75ml cider vinegar, 1tsp garlic powder, 1tsp cayenne, 1tsp salt and 75g soft light brown sugar in a pan, whisk.
  2. Toss 2x shredded cooked chicken breasts, in a good few spoonfuls of sauce.
  3. For the salsa – mix together 2 crushed ripe avocados, 4 plum tomatoes, deseeded and finely chopped, 4 chopped spring onions, a handful chopped coriander, the juice and zest of 2 limes and 1 finely chopped birds eye chilli.
  4. Assemble – warm 12 x 150mm soft corn tacos, put some finely shredded lettuce in the middle, then some of the chicken, then salsa.
  5. Top with sour cream and jalapenos and another squeeze of lime.
  6. Fold up and scoff.

 


Back Forward