Chipotle Chicken & Pickleback Slaw Tacos
Created by ImPat on December 4, 2017
- Servings: 4
- Prep Time: 15m
- Cook Time: 0m
- Recipe #28769
Ingredients
- 160 grams shredded cabbage (2 cups green cabbage)
- 1 cup dill pickles (reserving 1/4 cup, 60ml pickling liquid)
- Sea salt
- Freshly cracked black pepper
- 480 grams cooked chicken (shredded, 3 cups)
- 80 grams chipotle chillies in adobo (1/4 cup, finely chopped)
- 1 tablespoon maple syrup
- 80 grams sour cream (1/3 cup)
- 320 grams flour tortillas (8 tortillas)
- Micro (baby) coriander leaves, to serve
How to Make
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Step 1: Place the cabbage, pickling liquid, salt and pepper in a large bowl and toss to combine and set aside.
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Step 2: Place the chicken, chilli and maple syrup in a separate medium bowl and mix to combine.
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Step 3: Divide the slaw, dill pickles, chicken and sour cream between the tortillas and top with the coriander to serve.
Nutritional Facts
- Serving Size: 1 (307.7 g)
- Calories 496
- Total Fat - 11.4 g
- Saturated Fat - 3.2 g
- Cholesterol - 294.6 mg
- Sodium - 3873.1 mg
- Total Carbohydrate - 67.8 g
- Dietary Fiber - 9.8 g
- Sugars - 4.7 g
- Protein - 34.4 g
- Calcium - 133.4 mg
- Iron - 7.1 mg
- Vitamin C - 21.5 mg
- Thiamin - 0.5 mg