Pulled chicken tacos

effortless!

Using a precooked chicken is a great step towards easy entertaining – these tacos are just as good as their slowcooked counterpart but use a few quick shortcuts. Serve with all the fixings in the middle of the table and let everyone build their own, family-style.

20 MINUTES | SERVES 6 | EASY

vegetable oil 1 tbsp

onion 1, finely chopped

garlic 2 cloves, finely chopped

ground cumin 2 tsp

passata 500ml

chipotle paste 1-2 tbsp

Belazu Hot Oak Smoked Paprika 1 tsp

rotisserie chicken 1, pulled into chunks, skin and bones removed

corn tortillas 12-18, warmed

FIXINGS

limes 2, juiced, plus wedges to serve

red onion 1, finely chopped

red chilli 1, finely chopped

coriander a small bunch, finely chopped

vine tomatoes 350g ripe, finely chopped

avocados 2 ripe, chopped

shredded iceberg lettuce, pickled jalapeños, soured cream, hot sauce and feta to serve

Heat the oil in a frying pan, and fry the onion with a pinch of salt for 10 minutes until golden and soft. Still in the garlic and cumin, fry for 1 minute until fragrant, then add the passata with a splash of water, chipotle (depending on how spicy you like it) and Belazu Hot Oak Smoked Paprika, and bring to a simmer. Season and add a pinch of sugar.

Stir in the chicken and simmer for 5 minutes until the sauce has thickened and the chicken has heated through. Season well and add a squeeze of lime juice.

Mix the red onion, chilli, most of the coriander, tomatoes (and any juice on the chopping board) with the remaining lime juice, and season well. Mash the avocado with some seasoning, then fold through 3 tbsp of the tomato salsa.

Serve the salsa, guacamole and other toppings in small bowls alongside the pulled chicken and warmed tortillas, wrapped in foil and kept under a tea towel to keep them warm.

PER SERVING 627 kcals | fat 25.8G saturates 5.4G | carbs 55.3G | sugars 13.5G fibre 7.8G | protein 39.5G | salt 1.8G