LEFT OVER ROAST CHOOK TACO
Leave the old roast chook salad rolls behind and rip into this roast chook tacos!
Prep 00:10
Cook 00:15
Serves 4
Super Easy
Ingredients
12 soft flour tacos, warmed
3 cups rotisserie chicken, shredded (plus the juice or ‘jelly’ from the bag)
1/2 onion, diced
2 cloves garlic, finely chopped
2 tsp ground cumin
2 Tbsp chipotle in adobo*, chopped
To serve
1/4 white cabbage, shredded
Sour cream
Extra chipotle in adobo sauce
Fresh coriander
Lime wedges
Method
Step 1. Fry the onion and garlic in olive oil until soft. Add the cumin and season with a little salt. Add the chipotle sauce and chicken jelly (if you have it) with 1/4 cup water. Simmer gently for 2-3 minutes.
Step 2. Add the chicken and stir through the sauce (add more water if needed to moisten).
Step 3. Serve the chicken with warm, soft tortillas, extra chipotle sauce, sour cream, shredded cabbage, coriander and lime.
Notes:
* You can find chipotle in adobo at most large supermarkets these days alternatively hit up your local speciality grocer or online.
IT’S TACO TUESDAY
