Ingredients
- 500 grams ground chicken
- 1/2 brown onion, very finely chopped
- 2 garlic clove, minced
- 70 grams fresh breadcrumbs (1 cup, made from day-old bread)
- 1 large egg, lightly whisked
- 1 tablespoon olive oil
- 225 grams cooking sauce (packet, Smoky Chipotle Fajita cooking sauce, Old El Paso brand specified)
- 2 tablespoons sour cream
- 1 tablespoon lime juice, or to taste
- 1/2 teaspoon granulatedsugar (a pinch was specified)
- 1/4 white cabbage, thinly sliced
- 3 spring onions, thinly sliced
- 1/2 red onion, small thinly sliced
- 1/3 cup chopped coriander
- 10 mini (250 grams) tortillas (10 Old El Paso Mini Tortillas specified)
- Coriander sprigs, to serve
- Lime wedges, to serve
How to Make
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Step 1: Combine the mince, brown onion, garlic, breadcrumbs and egg in a bowl and season and then roll tablespoonfuls of mixture into balls and place on a plate.
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Step 2: Heat oil in a non-stick frying pan over medium heat and cook meatballs, turning occasionally, for 5 minutes or until browned and then stir in cooking sauce and 1/4 cup (60ml) water and then reduce heat to medium-low and simmer for 5 minutes or until meatballs are cooked through and sauce thickens.
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Step 3: Meanwhile, place sour cream and lime juice in a bowl and whisk to combine and then stir in the sugar and season and then add the cabbage, spring onion, red onion and chopped coriander and toss to combine.
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Step 4: Heat a large heavy-based frying pan or chargrill over medium-high heat and cook the tortillas for 30 seconds each side or until lightly charred.
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Step 5: Divide slaw, tortillas and meatball mixture among serving bowls and serve with the coriander sprigs and lime wedges.
We hope you enjoy this recipe!
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