Last-minute chicken tacos with apple slaw

Ingredients

• 2 tbsp olive oil
• 500 g chicken breast, cut into steaks (see Note)
• 3 tbsp chipotle sauce, plus extra to serve
• ¼ cup (60 ml) water
• Olive oil spray
• 12 flour tortillas
• ½ cup coriander leaves, roughly chopped, plus extra to serve
• 2 limes cut into wedges, to serve

For the apple slaw

• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 carrot, thinly julienned
• 1 granny smith apple, unpeeled, cut into matchsticks
• ½ cup ranch dressing
• Salt and black pepper

Instructions

1. Heat the oil in a large frying pan. Once hot, add the chicken steaks. Cook for 1 minute per side, then pour over the chipotle sauce and water and bring to a simmer. Cook until the water has almost evaporated and the chicken is cooked through. Remove the chicken and any pan juices to a plate.
2. Meanwhile, combine the ingredients for the apple slaw in a large bowl and toss to coat.
3. Heat a chargrill pan. Spray the tortillas lightly with olive oil, then grill the tortillas for 1-2 minutes per side (or until lightly charred), then transfer to a plate and cover to keep warm.
4. Slice or shred the chicken, then return to the plate with the pan juices. Sprinkle with the coriander and season to taste with salt and pepper.
5. Fill the warmed tortillas with chicken, slaw, and an extra drizzle of chipotle sauce, lime juice and some extra coriander.

Note

Try track down uncrumbed chicken schnitzels from the supermarkets to make it extra easy, otherwise use 2 chicken breast fillets and cut each horizontally into 2-3 steaks (depending on the size of your chicken breast).

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