Ad Last nights taco tuesdayyy 🌮 Shredded juicy chicken using the @Old El Paso UK new sweet paprika and garlic crunchy taco kits 🔥 Recipe (serves 2/3): -Cut the chicken breasts in half horizontally (thinner) so they cook quickly. Mix the chicken with the oil and about ¾ of the taco seasoning, reserving the rest for the sauce. -Heat a large frying pan over medium-high heat. Fry the chicken for 3-4 minutes on each side until golden and cooked through. Remove from the pan and leave to rest. -Add 1 finely diced onion and 1 red pepper to the same pan and fry for 4–5 minutes until softened and starting to colour. -Add 1 tbsp tomato purée and remaining taco seasoning and fry for about 1 minute. Pour in 100ml chicken stock and 1 tsp honey, scraping up all the flavour from the bottom of the pan. Simmer for a couple of minutes. -Shred the chicken with two forks and return it to the pan. Add juice of 1/2 lime and toss everything together, simmering for another 2-3 minutes until the sauce has reduced and the chicken is juicy and well coated. -For the slaw, mix red cabbage, red onion, 1/2 a lime juice and salt. Mix together briefly and set aside. -For the avocado dressing, blend 1 avocado, handful of coriander leaves, 1 whole lime juice, 3 tbsp yoghurt and salt. Add a little water until smooth and drizzleable. -Warm the taco shells according to the packet. Fill with cheddar, shredded chicken, red cabbage slaw and avocado dressing, then top with jalapeños, fresh coriander and a squeeze of lime. #tacos #tacotuesday #shreddedchicken - @comedinewithbrie_