Chicken tacos with crunchy slaw

Ingredients

• Paprika

  Spices

  2 tsp or 4g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Salt

  Table

  ¼ tsp or 2g

• Brown sugar

  ½ tsp brownulated or 2g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  4 full breast (both fillets) or 1.16kg

• Lemons

  Raw, with peel

  ½ fruit without seeds or 54g

• Cabbage

  Chinese (pe-tsai), raw

  100g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Onions

  Sweet, raw

  2 onion or 662g

• Parsley

  Raw

  1 tbsp or 4g

• Chilli Dip

  Marks & Spencer

  100g

• Tortillas

  Ready-to-bake or -fry, flour

  4 tortilla, small or 120g

• Mayonnaise

  Regular, with salt

  3 tbsp or 41g

• Buttermilk

  Milk, fluid, cultured, lowfat

  3 tbsp or 46g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Salt

  Table

  1 dash or 0.4g

• Chili Flakes

  ½ Tsp or 50g

Directions

1. Taco spice mix:Mix all the spices together and store in a spice jar or well sealed bottle.Dressing:Place all the dressing ingredients in a small bowl and whisk together. Pour into a squeeze bottle for easy use.For the chicken tacos:Drizzle 1 tablespoon olive oil over the chicken fillets and season on both sides with the taco spice mix. Place in a non-metallic dish, cover with cling film and leave to marinade for a few minutes. If you have the time, leave overnight in the refrigerator.Heat the remaining tablespoon of olive oil in a pan and add the chicken fillets once the oil is really hot. Brown on one side, season with a little more salt and turn over. Turn the heat down to a medium high and continue to cook until it is dark and caramelised on all sides. Spritz over the juice of half a lemon. Deglaze the pan with a splash of water and turn the chicken over to coat in the sauce. Remove the chicken from the pan and rest, covered, for 2 minutes before carving into slices. Scrape all the lovely pan juices over the chicken.Heat the tortillas separately in a pan or for a few seconds in the microwave. If you're heating the tortillas in the oven, remember to cover them tightly in foil to prevent drying out. To assemble, lay the tortillas out on a large board and start with a handful of purple and green cabbage. Followed with the chicken slices, red peppers, scallions, coriander or parsley and extra chilli, if you like. Drizzle over a generous amount of the buttermilk dressing, hit it with an extra squeeze of lemon, fold up and tuck in!ALSO TRY:Chicken breasts with pesto and baconBeef short rib chilli con carneCurry and beer battered fish tacosRecipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor's Weekly newsletter.
2. Recipe by: Food24 (source: https://www.food24.com/recipe/chicken-tacos-with-crunchy-slaw/?paged=search?utm_source=newsletter&utm_medium=email)

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