Ingredients
Units
Scale
- 300 g skinless chicken breasts
- 2 tbsp lemon juice
- 1/4 tsp ground black pepper
- 1/2 tsp salt
- 1 tbsp mayonnaise
- 1 tsp chipotle sauce ((or any favourite hot sauce))
- 140 g red cabbage sauerkraut ((or pickled red cabbage or any sauerkraut))
- 4 corn tortillas ((I use Blue Soft Corn 15cm Tortillas from Cool Chile Company))
Instructions
- Preheat the oven to 200C (390F).
- Cover a baking dish with parchment, leaving enough to fold over the top to cover the fillets when cooking.
- Place your chicken breast fillets on the parchment. Pour over the lemon juice and sprinkle on the salt and pepper. Cook for 17 minutes.
- Warm the tortillas in a medium pan under they are the texture you like. I like to have them soft, with a few brown spots.
- Use a fork to shred your chicken and transfer to a bowl.
- To the bowl add the mayonnaise, chipotle sauce, sauerkraut. Mix together and taste for seasoning. Add more salt if needed.
- Equally divide the filling amongst the tortillas and serve.
Notes
One serving is 2 15cm tacos
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: lunch, Main Course
- Cuisine: Mexican
Nutrition
- Calories: 323
- Sugar: 2
- Sodium: 1313
- Fat: 10
- Saturated Fat: 2
- Carbohydrates: 23
- Fiber: 5
- Protein: 35
- Cholesterol: 99