Pulled Chicken, Pepper & Sweet Potato Tacos
with Crisp Slaw & Spiced Sour Cream
Cooking time
35 minutes
Servings
4
Calories
750 /serving
Let’s taco ’bout it! Because the kids are hungry and hankering for food they can eat with their hands. They’ll be quick to pick up warm tortillas jam-packed with goodies. Fill each round with meat and veg: seared chicken breasts pulled into soft shreds, and sweet peppers sautéed to still-crisp. Plus a buttery mash of sweet potatoes that’s sure to fill those tummies. A quickie cabbage coleslaw and sour cream with Mexican-style spices round out the works.
We will send you:
- 2 Chicken breasts
- 900g Sweet potatoes
- 300g Shredded green cabbage
- 1 Scallion
- 2 Sweet peppers
- 30ml Red wine vinegar
- 86ml Sour cream
- 12 Wheat flour tortillas
- 22g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Sulphites, Wheat
You will need:
Medium pot
Peeler
Strainer
2 tbsp Butter
Salt & pepper (S&P)
Large pan
Oil
Aluminum foil
Total Fat
29 g
Saturated Fat
10 g
Sodium
1180 mg
Total Carb
95 g
Sugars
19 g
Protein
32 g
Fibre
12 g
Preparation
Make the mash
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Peel and medium-dice the sweet potatoes. Add to the pot of boiling water and boil, 14 to 16 min., until very tender. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot. Off the heat, add 2 tbsp butter. Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P. Keep warm.
Cook & shred the chicken
Meanwhile, pat the chicken dry with paper towel; season with ½ the spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a bowl and reserve the pan. Using two forks, shred the chicken. Keep warm.
Sauté the sweet peppers
Meanwhile, thinly slice the scallion, separating the white bottom and green top. Core and thinly slice the sweet peppers. In the reserved pan, heat a drizzle of oil on medium-high. Add the white bottom of the scallion and sweet peppers. Sauté, 3 to 4 min., until beginning to soften; season with all but a pinch of the remaining spices and S&P.
Warm the tortillas
Stack and tightly wrap the tortillas in aluminum foil. Bake directly on an oven rack, 6 to 8 min., until heated through.
Make the slaw, filling & spiced sour cream
Meanwhile, in a medium bowl, combine the cabbage, green top of the scallion, vinegar, 2 tbsp oil and S&P. To the bowl of chicken, add the sweet peppers; stir well. In a small bowl, combine the sour cream, 1 tsp water, the remaining spices and S&P.
Plate your dish
Divide the tortillas between your plates. Spread with a spoonful of the spiced sour cream. Top with the mash, filling and a spoonful of the slaw. Serve the remaining spiced sour cream and slaw on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
