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Southwestern Pulled Chicken Tacos

Southwestern Pulled Chicken Tacos

with Corn and Tomato Salsa

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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!

Allergens:Wheat/BléMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Breasts

12 unit

Flour Tortillas, 6-inch

(ContainsWheat/Blé)

1 tbsp

Southwest Spice Blend

⅓ cup

Corn Kernels

240 g

Roma Tomato

7 g

Parsley

2 unit

Chicken Broth Concentrate

56 g

Red Onion, chopped

6 tbsp

Sour Cream

(ContainsMilk/Lait)

1 unit

Lime

56 g

Feta Cheese, crumbled

(ContainsMilk/Lait)

Not included in your delivery

1 tsp

Salt and Pepper*

1 tbsp

Oil*

2 tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2385 kJ
Calories570 kcal
Fat19 g
Saturated Fat7 g
Carbohydrate51 g
Sugar5 g
Dietary Fiber2 g
Protein49 g
Cholesterol145 mg
Sodium1200 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Paper Towel
Zester
Large Bowl
Tongs
Instructions
Instructionsarrow up iconarrow up icon
1

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.

2

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.

3

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.

4

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.

5

Wrap tortillas in paper towel. Microwave, until tortillas are warm and flexible, 1 min.

6

Divide tortillas between plates. Fill each tortilla with creamy shredded chicken. Top with salsa and crumble over feta.