chipotle chicken and pickleback slaw tacos

  • 2 cups (160g) shredded green cabbage
  • 1 cup dill pickles, reserving ¼ cup (60ml) pickling liquid
  • sea salt and cracked black pepper
  • 3 cups (480g) shredded cooked chicken 
  • ¼ cup (80g) chipotle chillies in adobo sauce, finely chopped
  • 1 tablespoon maple syrup
  • ⅓ cup (80g) sour cream 
  • 8 small flour tortillas
  • micro (baby) coriander leaves, to serve
  1. Place the cabbage, pickling liquid, salt and pepper in a large bowl and toss to combine. Set aside. 
  2. Place the chicken, chilli and maple syrup in a separate medium bowl and mix to combine. Divide the slaw, dill pickles, chicken and sour cream between tortillas and top with the coriander to serve. Serves 4.  

You can use poached chicken breast, leftover roast chicken meat or store-bought roast chicken meat in this recipe.

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