Chicken Adobo Tacos with Fennel Slaw, Fetta & Lime Corn


Chicken Adobo Tacos with Fennel Slaw, Fetta & 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.

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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