Pulled Chicken Mole Fajitas

Looking for a meal that's not only delicious but also nutritious and easy to make? Look no further than pulled chicken tacos! These flavorful delights are a crowd-pleaser and a wholesome option for any meal of the day. Scroll down to see how quickly you can whip up a batch of these tasty treats.

The Perfect Balance of Flavour and Nutrition

Pulled chicken tacos are the epitome of balance – they're packed with protein from the chicken, fibre from the veggies, and healthy fats from the avocado. Plus, with the right combination of spices and seasonings, you can create a dish bursting with flavour without compromising on health.

Easy to Make, Easy to Customise

One of the best things about pulled chicken tacos is how easy they are to make. Simply cook up some chicken breast in your preferred method – whether it's on the stove, in the oven, or in a slow cooker – and then shred it with a fork. Next, add your favourite taco seasoning or spices to give it that extra kick.

Once your chicken is seasoned to perfection, it's time to assemble your tacos. Load up some soft tortillas with the pulled chicken, along with your choice of toppings. From fresh salsa and crunchy lettuce to creamy avocado and tangy cheese, the possibilities are endless when it comes to customizing your tacos to suit your taste buds.

Healthy and Wholesome Ingredients

It's all about using fresh, wholesome ingredients. Opt for whole-grain or corn tortillas for added fibre, and load up on colourful veggies like bell peppers, onions, and tomatoes for extra vitamins and minerals.

Prep time: 10 minutes

Cooking time: 2 hours 15 minutes

Total cooking time: 2 hours 25 minutes

Pulled Chicken Mole Tacos

Serves: 6

Ingredients

• 100g roasted peanuts, roughly chopped

• 2 tbsp olive oil

• 2 onions chopped

• 2 red chillies, finely chopped

• 2 tsp ancho chilli flakes

• 2 tsp dried oreganos

• 4 tsp chipotle paste

• 2 tsp ground cumin

• 1/2 tsp ground cinnamon

• 2 tsp brown sugar

• 400g tinned tomatoes

• 1 kg boneless chicken thighs

• 1 chicken stock cube

• 50g 70% dark chocolate

To Serve

• pickled jalapenos, red onion or cabbage

• Guacamole

• lime wedges

• 300ml pot sour cream

• Coriander

• Wraps

Method

1. Heat half of the oil in a deep-set casserole dish over medium-low heat. Fry the onions, garlic, chilli and ancho chilli flakes for 10 minutes, or until the onions are soft. You can cover the pot with a lid after 5 minutes and stir every so often.

2. Stir in the chipotle paste, oregano, spices and sugar. Fry for 1 minute, then transfer the mix to a blender and blitz until a paste forms.

3. Add in the tomatoes and blitz until relatively smooth.

4. Heat the remaining oil in the casserole dish and brown the chicken thighs. Once they are evenly browned, add in the sauce, stock cube, dark chocolate, a splash of water and stir everything.

5. Cover with a lid and bring to a simmer, then set the heat to low and cook for 2 hours, or until you can tear apart the chicken with two forks and the sauce clings to the chicken.

6. Serve the pulled chicken in tortilla shells with a sprinkle of cabbage, a dollop of guacamole, sour cream, a squeeze of fresh lime and a sprinkle of coriander.