Quick Thai Chicken Tacos
Servings: 2
Print Recipe
Ingredients
- 2 four or corn tortillas
- lime wedges to serve
For the chicken:
- 1 chicken breast
- juice of 1 lime
- 1 tablespoon fresh basil chopped
- 2 tablespoon fresh cilantro chopped
- ½ fresh red chili or ½ teaspoon dry chilli flakes, finely minced
- 1 tablespoon extravirgin olive oil
- ½ teaspoon toasted sesame oil optional
- salt & pepper
For the filling:
- 1 cup purple cabbage
- ½ cup white cabbage
- 1 roasted red bell pepper
- 4 tablespoon sweetcorn
- 1 avocado
- 1 carrot
Instructions
- Season the chicken breast with salt and pepper and a little squeeze of lime juice. Wrap in cling film and cook in your steamer for 8-10 mins.
- In the meantime prepare the tacos filling. Finely slice purple and white cabbage, bell pepper, carrot and avocado.
- Warm your tortillas up on a grill or frying pan until nicely hot.
- Remove chicken from the steamer and shred into bite-sized pieces. Transfer into a bowl and juice of 1 lime, basil, chilli, olive and sesame oil, salt & pepper to taste. Combine well all ingredients.
- Fill each tortilla with chopped vegetables, sweetcorn and seasoned chicken.
- Top with a squeeze of lime juice and serve.