A quick, cheap and easy mexican-style family dinner for any weeknight. These chipotle chicken tacos pack a punch, best served with a fresh salsa and zesty guacamole!
500 g boneless chicken thighs, cut into thin strips
1 red onion, thinly sliced
1 red pepper, thinly sliced (optional)
2 cloves garlic, crushed
1 tsp Gregg's Ground Cumin
¼ tsp Gregg's Rubbed Thyme
½ cup Whitlock's Chipotle BBQ Sauce
To serve:
12 small tortillas, warmed
¼ cup fresh coriander
2 cups shredded iceberg lettuce
1 large carrot, grated (200g)
½ cup sour cream
To taste:
Extra Whitlock's Chipotle BBQ Sauce, lime wedges
NUTRITION INFORMATION: Average Quantity per Serving
Serving size (Avg): 480g
Energy
4050kJ
Protein
32.8g
Fat, total
50.9g
- saturated fat
18.4g
Carbohydrate
90.3g
- sugars
24.1g
Dietary Fibre
8.0g
Sodium
1280mg
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTSNUTRITION
Made with
Method
Step 1
Heat the olive oil in a large frying pan over medium high heat. Add the chicken and cook for 4 to 5 minutes until golden brown.
Step 2
Add the red onion, red pepper (if using) and garlic to the chicken and cook for a further 2 to 3 minutes, until the vegetables are just tender. Add the Gregg's Ground Cumin and Gregg's Rubbed Thyme and cook, stirring, for a further 30 seconds.
Step 3
Stir the Whitlock's Chipotle Sauce and ½ cup water into the chicken mixture. Bring to the boil, then remove from the heat. Season to taste.
Step 4
Serve the chicken mixture in warmed tortillas, topped with coriander, shredded lettuce, grated carrot and sour cream. Drizzle over extra Whitlock's Chipotle BBQ Sauce. Serve with lime wedges.