This pulled chicken taco is spiced with Lofoten Seaweed’s BBQ & Meat spice blend – a hot and smoky blend of smoked paprika, chilli, garlic and winged kelp. You can make these tacos as mild or as spicy as you like by altering the toppings to suit your preference. The use of corn tortillas makes this recipe naturally gluten-free, but if you can't find them, flour tortillas would also work. Tip - for extra flavour, try blackening the corn under the grill before you remove the kernels from the cob!
Ingredients
- 400 g chicken breast
- 4 tbsp olive oil
- 4 tsp lofoten seaweed bbq & meat spice blend
- 1 x lime
- 25 g fresh coriander
- 50 g pickled jalapeños
- 1 x sweetcorn cob
- 6 x corn tortillas
- 30 g rocket
- 100 g natural yogurt
- 200 g pink pickled onions
Method
- Preheat the oven to 180°C. Cut the chicken breasts in halves, drizzle with oil and season with the BBQ & Meat spice blend.
- Line a baking tray with baking paper and roast the chicken for 10 – 15 minutes, then allow to cool. With two forks, shred the chicken meat and season again with the BBQ & Meat spice blend, and the juice from half of the lime.
- Remove the corn from the cob, and slice the coriander and jalapeños into small pieces.
- Heat the grill pan over a high heat and toast the tortillas for 30 seconds on each side.
- Assemble the tacos. Lay the pulled chicken on the tortillas, followed by the cabbage, rocket leaves, pickled onions and sweetcorn, then top with the coriander and jalapeños. Drizzle the yoghurt over the top and serve with lime quarters.
