SLOPPY CHICKEN TACOS

MAKES 4 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 20 MINUTES

½ cup 2 tbsp 2 tsp 1 tbsp 450 g 1

3 ¾ cup sour cream chopped fresh cilantro lime juice olive oil, divided lean ground chicken onion, chopped cloves garlic, minced tomato-based chili sauce (such as Heinz Chili Sauce) Worcestershire sauce each chili powder and ground cumin each ground coriander, paprika and pepper

8 corn taco shells, warmed 1 cup shredded carrot

1 cup shredded red cabbage

In small bowl, stir together sour cream, cilantro and lime juice; set aside.

In large nonstick skillet, heat half of the oil over medium-high heat; cook chicken, breaking up with spoon, until no longer pink, about 4 minutes. Scrape into bowl; set aside.

In same pan, heat remaining oil over medium heat; cook onion and garlic until onion is softened, about 4 minutes. Stir in chili sauce, Worcestershire sauce, chili powder, cumin, coriander, paprika, pepper and ¼ cup water. Bring to simmer; stir in chicken.

Divide chicken mixture among taco shells. Top each with some of the carrot and cabbage; serve with sour cream mixture.

1 tbsp 1 tsp

½ tsp

PER SERVING about 517 cal, 26 g pro, 29 g total fat (8 g sat. fat), 38 g carb (7 g dietary fibre,

10 g sugar), 97 mg chol, 940 mg sodium, 578 mg potassium. % RDI: 14% calcium, 24% iron, 60% vit A, 43% vit C, 28% folate.