Mexican Chicken Tinga Tortillas with Red Cabbage and Charred Corn Slaw

 

For the chicken tinga:

30 ml olive oil

2 onion, finely chopped

8 cloves garlic, sliced

30 ml tomato paste

10 ml Robertsons Cumin

30 ml Robertsons Paprika

30 ml chipotle spice (optional)

2 x 400 g tin chopped tomatoes

750 ml water

100 g Knorr Chakalaka Soup

6 cups cooked chicken, shredded

the juice of 2 lemon

5 ml Robertsons Black Pepper, to taste

For the slaw:

4 cobs of corn

2 cup shredded red cabbage

6 grated carrots

100 ml mayonnaise

30 ml lemon juice

To serve:

8 large or 8 small tortillas

2 avocado, sliced

Heat the olive oil in a pot over a medium heat. Add the onion and garlic and sauté until soft. Add the tomato paste, Robertsons Cumin, Robertsons Paprika and (optional) chipotle spice. Sauté for a further minute.

Stir in the chopped tomatoes, water and the contents of the sachet of Knorr Chakalaka Soup. Bring to the boil, then turn down the heat and simmer for 15 minutes. Add the shredded chicken and simmer for a further five minutes.

Season to taste with lemon juice and Robertsons Black Pepper.

Now make the slaw. Brush the cobs of corn lightly with oil and cook them under a hot grill or in a frying pan until they are tender and lightly charred all over. Cut the kernels off the cobs and place them in a bowl.  Add the cabbage, carrots, mayonnaise and lemon juice, and mix well.

To assemble the dish, place the tortillas on a flat surface. Top each one with a spoonful of the chicken tinga, followed by the slaw and slices of avocado. Fold the tortillas in half and serve immediately.