adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken tacos with pickled carrots & cabbage
0 Likes
Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Indulge in Curtis Stone's scrumptious chicken tacos for a family-favorite Mexican feast!
Ingredients:
  • 62.50 gm water
  • 62.50 ml Brand White Wine Vinegar
  • 4.50 gm white sugar
  • 1/4 tsp Brand Chilli Flakes
  • 2 cloves garlic, finely chopped
  • 1 medium carrot peeled, cut in half lengthways, cut diagonally into 1mm thick slices
  • 1 tsp Brand Dried Oregano
  • 2.50 gm Brand Ground Cumin
  • 400g chicken thigh fillets
  • 36.40 gm olive oil
  • 500.00 ml drumhead cabbage, thinly shredded
  • 20.00 ml fresh coriander, roughly chopped
  • 8 Burrito Flour Tortillas
  • 80g Brand Sour Cream
Instructions:
  • In a small saucepan, infuse water, vinegar, sugar, a hearty pinch of salt, chilli, and half of the garlic until it reaches a boiling point.
  • Place the carrots in a small bowl and drizzle with the hot vinegar mixture. Mix thoroughly to ensure each carrot is coated, then let it cool at room temperature.
  • Heat up the barbecue or char-grill to medium-high. Mix oregano, remaining garlic, cumin, and chicken on a plate or in a medium-sized bowl. Drizzle with oil and mix well to coat evenly.
  • Grill chicken for 3-4 mins on each side until cooked through. Season with salt and pepper. Let it rest for 2 mins, then slice thinly before serving.
  • As the chicken cooks, combine cabbage in a medium bowl with 2 tablespoons of the carrot pickling liquid and coriander, then season with salt and pepper.
  • Grill tortillas for 1-2 minutes on each side until warm. Top each with chicken, pickled carrot, cabbage mixture, and a dollop of sour cream. Fold and enjoy!

Similar Recipes