Ingredients:
- 4 cups shredded rotisserie chicken
- 1 teaspoon water
- 1 teaspoon chili powder
- 4 teaspoons lime juice, divided, plus lime wedges for serving
- ½ teaspoon ground cumin, divided
- ½ teaspoon ground pepper, divided
- 1 ½ cups finely chopped cored plum tomatoes
- ½ cup finely chopped white onion
- 2 serrano peppers, stemmed, seeded and finely chopped
- 2 tablespoons finely chopped fresh cilantro, plus more for garnish
- ¼ teaspoon salt
- 12 (6 inch) corn tortillas, warmed
- 2 cups shredded fresh lettuce
- ½ cup shredded pepper cheddar cheese
Method:
- Heat a large stainless-steel skillet over medium heat. Add chicken and water; cook, stirring often, until just warmed through, 3 to 5 minutes, removed and shred or buy ready made. Add chili powder, 1 teaspoon lime juice and 1/4 teaspoon each cumin and pepper; stir until combined.
- Combine tomatoes, onion, serrano’s, cilantro, salt and the remaining 3 teaspoons lime juice and 1/4 teaspoon each cumin and pepper in a small bowl.
- Arrange tortillas on a large platter and top evenly with the chicken mixture and the tomato mixture. Top each taco with lettuce, cheese and, if using, sour cream. Garnish with cilantro.
*Please allocate these ingredients within your kilojoules restricted diet plan
