Chicken Tacos De Canasta
With Bright Slaw and Cilantro Rice- Sulphites
- Wheat
- Milk
- Milk
- Soy
- May contain traces of allergens
- Egg
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Wheat
- Sulphites
- Gluten
'Canasta' means basket, which denotes the way these tacos are traditionally transported and sold in Mexico by street vendors. You've been warned: These tacos are supremely cheesy and filled to the brim with shredded chicken and sweet peppers, so you may want to use a knife and fork!
Ingredients
2 unit(s)
Chicken Breasts
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May be present: Milk, Soy)
¾ cup
Basmati Rice
(May be present: Milk, Soy, Egg, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites)
1 unit(s)
Sweet Bell Pepper
56 g
Red Cabbage, shredded
7 g
Cilantro
1.5 cup
Mozzarella Cheese, shredded
(Contains: Milk)
½ cup
Feta Cheese, crumbled
(Contains: Milk)
2 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Milk, Soy, Egg, Mustard, Fish, Sesame, Wheat)
8 g
Enchilada Spice Blend
(Contains: Sulphites May be present: Milk, Soy, Mustard, Peanuts, Tree nuts, Sesame, Wheat)
6 tbsp
Guacamole
4 tbsp
Tomato Sauce Base
(May be present: Milk, Soy, Egg, Mustard, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Gluten)
86 mL
Sour Cream
(Contains: Milk May be present: Milk)
Not included in your delivery
tbsp
Butter*
(Contains: Milk)
tbsp
Oil*
tsp
Sugar*
tsp
Salt*
tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 12 - 15 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.
- Pat chicken dry with paper towels. Season with half the Enchilada Spice Blend, salt and pepper.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high. When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
- Transfer chicken to a parchment-lined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**
- To a small pot, add cabbage, vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar. Season with salt. Bring to a simmer over medium-high.
- Once simmering, cook for 1-2 min stirring often, until sugar dissolves. Remove from heat. Transfer onions, including liquid, to a medium bowl. Set aside in the fridge to cool.
- Meanwhile, core then thinly slice peppers.
- Roughly chop cilantro.
- To a small bowl, add sour cream, half the cilantro and 1 tbsp (2 tbsp) water. Season with salt and pepper. Stir to mix.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil and peppers. Season with salt and pepper. Cook for 3-5 min, stirring occasionally until tender-crisp.
- Add tomato sauce base, remaining Enchilada Spice Blend and 2 tbsp (4 tbsp water) S+P? stir to mix. Remove from heat.
- One chicken is cooked, using two forks, shred chicken. Add to pepper mixture. Stir to mix.
- Arrange tortillas on a clean work surface. Spread chicken-pepper filling evenly over one sid eof each tortilla. Sprinkle half the mozzarella cheese over filling. Fold tortillas in half to enclose.
- Arrange tortillas slightly overlapping on same bakng sheet used to roast chicken. Sprinkle remaining mozzarella cheese overtop.
- Bake tacos in the middle of the oven for 3-5 minutes unil cheese is metted.
- Drain cabbage.
- Fluff rice with a fork. Stir in remaining cilanro.
- Divide tacos and rice between plates.
- Top tacos with pickled cabbage, feta and a drizzle of crema.
- Serve gucamole alongside.
