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    Pulled chicken taco with guacamole, charred corn salsa, beans and sour cream

    Serves: Makes 20 tacos
    Cooking Time: 20 minutes

    Ingredients

    • 1 small pre-cooked rotisserie chicken
    • 1 bottle of store bought BBQ sauce
    • 20 slices of Low GI All-In-One White Bread – crust removed and rolled flat
    • 100 g softened butter
    • 2 avos, roughly mashed and seasoned
    • 2 corn on the cobs, charred in a hot pan and cut off the cob
    • 2 large tomatoes, diced
    • 1 red onion, finely diced and run under hot water
    • 1 tin of mixed beans, drained and washed
    • 200 ml sour cream
    • 5 limes, quartered

    Instructions

    1

    Pull the chicken off the bone and place in a bowl

    2

    Add the BBQ sauce and season with salt and pepper

    3

    Using a cookie cutter, cut rounds out of the bread

    4

    Butter the one side of the bread round

    5

    In a medium heat frying pan, fry the bread until the one side is golden brown. Take out of the pan and fold over a wooden spoon to form a taco shell. Leave for 5 minutes to set.

    6

    Mix the tomato, onion, corn, coriander and salt and prepper to make a salsa

    7

    Fill the tacos with a spoonful of pulled chicken mixture, top with salsa, a few beans, mashed avo, a drizzle of sour cream and a squeeze of lime

    Recipe and images supplied by SASKO.

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    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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