Serves: 5

INGREDIENTS:

·      2tsp EVOO (extra virgin olive oil)

·      500g chicken breast

·      1 can whole tomatoes (not drained)

·      1tsp turmeric

·      1tsp cayenne pepper

·      1tsp smoked paprika

·      2tsp dried oregano

·      250ml chicken stock

·      pepper

·      10 small, soft taco shells

·      1 avocado, diced

·      5 small radishes, diced

·      5tsp sour cream

·      1 bunch coriander

·      1 lime

METHOD:

METHOD:

1.     Brush the chicken breasts with the EVOO

2.     Place all ingredients in a slow cooker and gently toss to combine

3.     Cook on the low setting for 6 -8 hours or until tender enough to shred

*if you don’t have a slow cooker, you can do this in a large stove proof casserole dish and cook on the lowest heat for 6 hours

4. Shred chicken using two forks and leave in the slow cooker/casserole dish to marinate for another 30 minutes

5. To make the tacos place 50g of the chicken mix in a line down the centre of each taco. Top with sour cream, avocado, radish and coriander. Finish with a squeeze of fresh lime