Chicken Adobo Tacos with Fennel Slaw, Feta & Lime Corn


Chicken Adobo Tacos with Fennel Slaw, Feta & Lime Corn
Make Taco night a frequent fixture at your house with this simple and speedy recipe for melt-in-your-mouth chicken, every time.

Chicken Adobo Tacos with Fennel Slaw, Feta & Lime Corn Recipe

Derived from the Spanish word adobar, or “to marinate,” adobo unites the many places that once fell under the Spanish Empire.

In this recipe the chicken tigh fillets are slowly cooked with onions, garlic, diced tomatoes, chipotle chillies in adobo sauce, vinegar and sugar until the chicken is very tender and can be pulled apart with a fork.

Served in soft tacos, with fennel slaw and feta & lime corn, this is a recipe the whole family will love.

Serves 4


2 tbsp olive oil
1 large onion, sliced
4 cloves garlic, crushed
400g diced tomatoes
2 chipotle chillies in adobo sauce, mashed
½ cup apple cider vinegar
¼ cup brown sugar
8 chicken thigh fillets, trimmed
4 corn cobs, husked
75g soft feta, crumbled
8 soft tacos or burritos
lime cheeks and coriander leaves to serve

Fennel Slaw

1 small fennel bulb, shaved
¼ small red cabbage, finely  sliced
3 spring onions, finely sliced
1 long red chilli, chopped
¼ cup chopped coriander  leaves
¼ cup lime juice
⅓ cup extra virgin olive oil


Heat oil in a large saucepan over medium heat. Cook onion, stirring, 8 minutes or until soft. Add garlic; cook 2 minutes or until fragrant. Add tomatoes, chillies, ¼ cup water, vinegar and sugar. Season with salt and pepper. Bring to the boil; add chicken. Cover and cook on lowest heat 50 minutes or until chicken is very tender and can be pulled apart with a fork.

Transfer chicken to a large bowl. Simmer sauce for 10 minutes or until reduced and thickened. Use a stick blender to puree sauce until almost smooth. Shred chicken with two forks and return to sauce. Keep warm.

Meanwhile, heat a chargrill plate or barbecue to medium high. Spray corn with oil and season. Cook corn, turning, 8 minutes or until lightly charred and tender.

Meanwhile, to make fennel slaw, combine fennel, cabbage, spring onions, chilli and coriander. Whisk together lime juice and oil. Season.

Spoon a little lime mixture over corn; sprinkle with feta. Combine remaining lime mixture with fennel mixture, toss gently to combine.

Heat tacos. To serve, spoon some of the chicken mixture onto a taco, top with some of the slaw and fold to enclose. Sprinkle with coriander and serve with lime cheeks and feta and lime corn.


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