These tacos are a double whammy! We can’t decide what we like more, the tangy salsa or the incredible creamy Southwest spiced pulled chicken! Luckily, both flavours are present in these warm tortillas. Enjoy!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 4 people
/ serving 4 people
Southwest Spice Blend
Chicken Broth Concentrate
Red Onion, chopped
Feta Cheese, crumbled(ContainsMilk/Lait)
Salt and Pepper*
Poaching is a cooking technique used in Step 2, that involves gently simmering food in a small amount of liquid. Wash and dry all produce.* Pick parsley leaves from stems. Keep stems and leaves separate. In a large pot, combine parsley stems, broth concentrates, 6 cups water and 1/2 tsp salt. Bring to a boil over high heat. Meanwhile, pat chicken dry with paper towel, then season with salt and pepper. Rub Southwest Spice Blend over chicken breasts.
Once boiling, add chicken to the pot and reduce heat to medium-low. Cover and cook, until cooked through, 12-15 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**) Meanwhile, roughly chop parsley leaves. Cut tomatoes into 1/2-inch pieces. Zest, then juice lime.
In a medium bowl, stir together corn, tomatoes, lime juice, parsley leaves, 1 tsp sugar and 1/2 tbsp oil. Season with salt and pepper. Set aside.
When chicken is done, use tongs to remove chicken from poaching liquid to a large bowl. Discard liquid. Using two forks, shred chicken into bite-sized pieces. Add sour cream and lime zest. Season with salt and pepper. Stir together.
Wrap tortillas in paper towel. Microwave, until tortillas are warm and flexible, 1 min.
Divide tortillas between plates. Fill each tortilla with creamy shredded chicken. Top with salsa and crumble over feta.