Pulled Chicken Tacos

Since the kids have gone back to school, I feel like I’m on a fairground ride which starts at 6 am and I don’t get down until like 10 or 11 at night. It’s like a non stop routine, where I am working as fast as possible to get as much done within that time. I am running 2 YouTube channels, a website, filming, the kids, activities, studying, housework and also some time to relax…. Did I miss anything? That means when It comes to meals, I want the easiest ideas, so that I’m able to spend as much time on my family as possible.

I also have this thing where I want to make the best possible food for them, with the least amount of chemicals/ processing possible. So I’ll make things like sauces and marinades by hand, instead of getting something jarred and ready to pour in.

These pulled chicken tacos were a huge hit in my house. I didn’t think the boys would love them, but they did! And I’m glad. After such an intense day, a good meal just completes the evening, followed by milk and cookies, then off to bed.

Preparation Time 20 minutes plus 1 hour marination time

Cook Time 30 minutes

Serves 4

Ingredients

1/2 kg chicken breasts- cut horizontally.

1/2 tablespoon onion powder

1/2 tablespoon garlic powder

1/2 teaspoon chilli powder

1/2 teaspoon paprika

1/2 teaspoon dried parsley

1/4 teaspoon cumin

1/2 teaspoon salt

1/2 teaspoon black pepper

2 large tomatoes- diced

1/2 green pepper- sliced

1/2 onion- sliced

1/2 cup chicken stock - hot

3 red chillies- stem and seeds removed.

8 tortillas- 5 inches

Topping

Coriander- chopped

1/2 onion- chopped

Shredded mozzarella cheese

Instructions

1. Marinate chicken in the onion powder, garlic powder, chilli powder, paprika, dried parsley, cumin, salt and pepper. Mix well and set aside for 1 hour minimum.

2. Soak the red chillies in the hot chicken stock for 20 minutes. Once the chillies are hydrated, blend until smooth.

3. Fry off the chicken. Remove it from the pan and rest it for 5 minutes. Shred the chicken.

4. In the same pan, sauté the onion and peppers for 5 minutes until softened. Add the chicken back to the pan. Add the tomatoes and the blended chillies with the chicken stock. Cook it on a low heat until the sauce thickens and comes together.

5. Dip the tortillas in the sauce on both sides. Place the taco in a lightly oiled pan. Fill the taco with the chicken, shredded cheese, chopped onion and coriander. Fold it over and repeat with another taco on the other side of the pan.

6. Cook them for 2-3 minutes on a medium heat until golden, crispy and the cheese melts.

7. Serve with sour cream and a squeeze of lime.