Callum Hann’s Shredded Chicken Tacos with Apple Slaw & Lime Yoghurt
Callum Hann Sprout recipe as created for the 2024 Apple and Pear Season
INGREDIENTS: (serves 4)
- 1 tablespoon olive oil
- 4 chicken thighs, cut into cm cubes
- 1 brown onion, thinly sliced
- 4 garlic cloves, thinly sliced
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1 cup reduced-salt chicken stock
- 400g tin diced tomatoes
- ½ cup Greek yoghurt
- zest and juice of 1 lime
- pinch of salt
- ⅛ red cabbage, thinly shredded
- 1 granny smith apple, finely julienned or grated
- 2 spring onions, thinly sliced
- ¼ bunch of coriander, leaves picked
- 8 small tortillas
METHOD
1. Heat oil in a large frying pan over medium-high heat. Cook chicken and onion for 2-3 minutes or until starting to colour. Add garlic and cook for a further minute or until fragrant. Stir through paprika and cumin, followed by stock and diced tomatoes. Bring to the boil then reduce heat to medium-low and simmer for 10-15 minutes or until chicken is tender and cooked.
2. Meanwhile, combine yoghurt, lime zest and half the lime juice in a small bowl. Mix until combined, then season with a pinch of salt.
3. For the slaw, combine cabbage, apple, spring onions and coriander in a medium bowl. Squeeze over remaining half the lime juice and toss until evenly coated.
4. Once chicken is cooked remove from the pan and thinly slice or shred with two forks. If the sauce needs to be thickened and reduced further, do this now. Return chicken to the pan and stir through sauce to coat. Season with a good pinch of salt.
5. Warm tortillas if desired. Serve tortillas filled with shredded chicken, slaw and a dollop of lime yoghurt.
