Tex Mex Shredded Chicken Tacos

These tasty tacos bring a world of flavour to your weekly taco Tuesday.

  • Prep Time15 min
  • Cook Time15 min
  • Total Time30 min
  • Serving Size4


  • 400 g canned diced tomatoes
  • 1 pot Continental Stock Pot Sensations Chicken Stock Pot
  • 1/4 cup boiling water
  • 30 g sachet taco seasoning mix
  • 750 g chicken thigh fillets
  • 1/2 cup light sour cream
  • 2 tablespoons chopped pickled jalapenos
  • 300 g packet finely shredded coleslaw mix
  • 1/3 cup chopped coriander leaves
  • 2 tablespoons lime juice or lemon juice
  • 8 wholegrain tortilla, warmed

Cooking Method


Place tomatoes, stockpot and water into a deep-frying pan over medium heat. Bring to a simmer and stir until dissolves. Stir recipe base. Add chicken. Bring to the boil, stirring regularly. Cover, reduce heat to medium-low and cook for 25 -30 mins, stirring occasionally, or until chicken is fork tender.


Using tongs transfer chicken to a chopping board. Bring sauce to the rapid simmer over medium high heat and cook, uncovered, stirring occasionally, for 8 mins or until sauce is reduced and slightly thickened. Meanwhile using two forks shred chicken. Stir chicken through reduced sauce.


Combine sour cream and jalapenos in a small bowl. Place coleslaw mix, coriander and lime juice in a bowl, toss to coat.


Divide shredded chicken between warmed tortillas. Top with slaw and a dollop of jalapeno sour cream.

The images used in this recipe is by Continental.

This content is protected by Fair Use under Copyright Laws. 

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