Ingredients  

• 400g NZ Hothouse strawberry tomatoes

• 1 tbsp olive oil

• 2 small chicken breasts, cut in half lengthwise

• 1 onion, finely chopped

• 2 cloves garlic, finely chopped

• 2 tbsp tomato paste

• ½ tsp cumin

• ½ tsp coriander

• ½ tsp paprika

• 1 cup of water

• ¼ cup chipotle sauce

• 6 small flour tortillas

• 1 avocado

• ¼ cabbage, shredded

• 1 red onion, thinly sliced

• A handful of coriander

• 1 lime

• Salt and pepper to taste

Method   

Heat a non-stick frying pan over a medium heat with a tablespoon of olive oil. Saute the chopped onion until translucent. Add the garlic, spices and tomato paste, and cook for a few minutes.

Roughly chop ⅔ of the cherry tomatoes and add them to the pan with the water and chipotle sauce. Season well with salt and pepper, then nestle the halved chicken breasts into the sauce and cover the pan, allowing the chicken to simmer for 10 minutes.

Remove the lid, and turn the chicken breasts over, and cook for another 10-15 minutes or until the chicken is tender and the sauce has thickened. Remove the chicken from the pan, and shred it on a chopping board using two forks. Add the shredded chicken back to the pan and mix through to coat it with the sauce.

While the chicken is cooking, mash the avocado with a squeeze of lime juice and a pinch of salt. Shred the cabbage finely. To make the salsa combine the remaining chopped cherry tomatoes, sliced red onion, half the coriander, a squeeze of lime juice and a pinch of salt, and mix well to incorporate the flavours.

Heat the tortillas then assemble the tacos by layering on the cabbage, the warm chipotle chicken, a spoonful of the tomato salsa and top with the avocado. Sprinkle over the remaining coriander and serve with a lime wedge.

Developed by: Semla Studio