What are the main ingredients in Waterkloof’s Chicken Tacos?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Waterkloof’s Chicken Tacos?

Calories: 1008, Carbs: 97 grams, Fat: grams, Protein: 42.1 grams, Sugar: 17.7 grams, Salt: 952 grams

How do I prepare Waterkloof’s Chicken Tacos?

ZESTY CABBAGE SLAW: To a bowl, add the sliced cabbage. Toss through ½ the lime juice, a drizzle of oil, and seasoning. Set aside. CHARRED CORN: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. MEXICAN MINCE: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the mince and the Mexican spice, working quickly to break the mince up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Season and remove from the pan. Cover and set aside. SOUR CREAM SAUCE: In a small bowl, combine the sour cream with the remaining coriander, a drizzle of oil, and seasoning. Set aside. MAKE THE GUACAMOLE: Halve the avocado and remove the pip. Scoop the avocado flesh into a bowl and mash with a fork. Mix through the diced tomato, the diced onion (to taste), ½ the chopped coriander, the remaining lime juice (to taste), and seasoning. TOASTY TORTILLAS: Place the tortillas on a microwavable plate and sprinkle with droplets of water. Heat in the microwave for 30 seconds. Alternatively, place a clean pan over a medium heat. When hot, dry toast the tortillas until lightly crisped, 15 seconds per side. You’ll need to do this step in batches, stacking the heated ones under a dry tea towel as you go to stop them from drying out. FANTASTIC FILLING: Lay down the tortillas and fill with the limey cabbage, the chicken and onion mixture, the jalapeños (to taste), dollops of guac, and the charred corn. Smear with the coriander sour cream. Enjoy, Chef!

What should be prepared from my kitchen to make Waterkloof’s Chicken Tacos?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Waterkloof’s Chicken Tacos

Let’s give the dinner table something to taco ‘bout tonight, Chef! This will be between mouthfuls of mouthwatering Mexican chicken tacos, bringing layers of charred corn, lemony cabbage slaw, spicy chicken mince, dollops of coriander sour cream sauce, a jalapeño’s kick, and loaded guacamole – all nestled between toasted tortillas.

Waterkloof’s Chicken Tacos

with homemade guacamole & coriander sour cream

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Avocado
Avocados
Cabbage
Chicken
Corn
Corn Tacos
Free-Range Chicken Mince
Fresh Coriander
Lime Juice
Mexican Spice
Onion
Onions
Sliced Pickled Jalapeños
Sour Cream
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

ZESTY CABBAGE SLAW
To a bowl, add the sliced cabbage. Toss through ½ the lime juice, a drizzle of oil, and seasoning. Set aside.
MEXICAN MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the mince and the Mexican spice, working quickly to break the mince up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Season and remove from the pan. Cover and set aside.
CHARRED CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
MAKE THE GUACAMOLE
Halve the avocado and set aside half for another meal. Scoop the avocado flesh into a bowl and mash with a fork. Mix through the diced tomato, the diced onion (to taste), ½ the chopped coriander, the remaining lime juice (to taste), and seasoning.
SOUR CREAM SAUCE
In a small bowl, combine the sour cream with the remaining coriander, a drizzle of oil, and seasoning. Set aside.
TOASTY TORTILLAS
Place the tortillas on a microwavable plate and sprinkle with droplets of water. Heat in the microwave for 30 seconds. Alternatively, place a clean pan over a medium heat. When hot, dry toast the tortillas until lightly crisped, 15 seconds per side. Once heated, stack under a dry tea towel to stop them from drying out.
FANTASTIC FILLING
Lay down the tortillas and fill with the limey cabbage, the chicken and onion mixture, the jalapeños (to taste), dollops of guac, and the charred corn. Smear with the coriander sour cream. Enjoy, Chef!

Cabbage - 100g
Lime Juice - 20ml
Onion - 1
Free-range Chicken Mince - 150g
Mexican Spice - 10ml
Corn - 50g
Avocado - 1
Tomato - 1
Fresh Coriander - 3g
Sour Cream - 30ml
Corn Tacos - 3
Sliced Pickled Jalapeños - 15g

Download the Recipe

Serves 2

ZESTY CABBAGE SLAW
To a bowl, add the sliced cabbage. Toss through ½ the lime juice, a drizzle of oil, and seasoning. Set aside.
MEXICAN MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the mince and the Mexican spice, working quickly to break the mince up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Season and remove from the pan. Cover and set aside.
CHARRED CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
MAKE THE GUACAMOLE
Halve the avocado and remove the pip. Scoop the avocado flesh into a bowl and mash with a fork. Mix through the diced tomato, the diced onion (to taste), ½ the chopped coriander, the remaining lime juice (to taste), and seasoning.
SOUR CREAM SAUCE
In a small bowl, combine the sour cream with the remaining coriander, a drizzle of oil, and seasoning. Set aside.
TOASTY TORTILLAS
Place the tortillas on a microwavable plate and sprinkle with droplets of water. Heat in the microwave for 30 seconds. Alternatively, place a clean pan over a medium heat. When hot, dry toast the tortillas until lightly crisped, 15 seconds per side. You’ll need to do this step in batches, stacking the heated ones under a dry tea towel as you go to stop them from drying out.
FANTASTIC FILLING
Lay down the tortillas and fill with the limey cabbage, the chicken and onion mixture, the jalapeños (to taste), dollops of guac, and the charred corn. Smear with the coriander sour cream. Enjoy, Chef!

Cabbage - 200g
Lime Juice - 40ml
Onion - 1
Free-range Chicken Mince - 300g
Mexican Spice - 20ml
Corn - 100g
Avocado - 1
Tomato - 1
Fresh Coriander - 5g
Sour Cream - 60ml
Corn Tacos - 6
Sliced Pickled Jalapeños - 30g

Download the Recipe

Serves 3

ZESTY CABBAGE SLAW
To a bowl, add the sliced cabbage. Toss through ½ the lime juice, a drizzle of oil, and seasoning. Set aside.
MEXICAN MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion until golden, 6-7 minutes (shifting occasionally). Add the mince and the Mexican spice, working quickly to break the mince up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Season and remove from the pan. Cover and set aside.
CHARRED CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
MAKE THE GUACAMOLE
Halve the avocados and set aside one of the halves for another meal. Scoop the avocado flesh into a bowl and mash with a fork. Mix through the diced tomato, the diced onion (to taste), ½ the chopped coriander, the remaining lime juice (to taste), and seasoning.
SOUR CREAM SAUCE
In a small bowl, combine the sour cream with the remaining coriander, a drizzle of oil, and seasoning. Set aside.
TOASTY TORTILLAS
Place the tortillas on a microwavable plate and sprinkle with droplets of water. Heat in the microwave for 30 seconds. Alternatively, place a clean pan over a medium heat. When hot, dry toast the tortillas until lightly crisped, 15 seconds per side. You’ll need to do this step in batches, stacking the heated ones under a dry tea towel as you go to stop them from drying out.
FANTASTIC FILLING
Lay down the tortillas and fill with the limey cabbage, the chicken and onion mixture, the jalapeños (to taste), dollops of guac, and the charred corn. Smear with the coriander sour cream. Enjoy, Chef!

Cabbage - 300g
Lime Juice - 60ml
Onions - 2
Free-range Chicken Mince - 450g
Mexican Spice - 30ml
Corn - 150g
Avocados - 2
Tomatoes - 2
Fresh Coriander - 8g
Sour Cream - 90ml
Corn Tacos - 9
Sliced Pickled Jalapeños - 45g

Download the Recipe

Serves 4

ZESTY CABBAGE SLAW
To a bowl, add the sliced cabbage. Toss through ½ the lime juice, a drizzle of oil, and seasoning. Set aside.
MEXICAN MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion until golden, 6-7 minutes (shifting occasionally). Add the mince and the Mexican spice, working quickly to break the mince up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Season and remove from the pan. Cover and set aside.
CHARRED CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
MAKE THE GUACAMOLE
Halve the avocados and remove the pips. Scoop the avocado flesh into a bowl and mash with a fork. Mix through the diced tomato, the diced onion (to taste), ½ the chopped coriander, the remaining lime juice (to taste), and seasoning.
SOUR CREAM SAUCE
In a small bowl, combine the sour cream with the remaining coriander, a drizzle of oil, and seasoning. Set aside.
TOASTY TORTILLAS
Place the tortillas on a microwavable plate and sprinkle with droplets of water. Heat in the microwave for 30 seconds. Alternatively, place a clean pan over a medium heat. When hot, dry toast the tortillas until lightly crisped, 15 seconds per side. You’ll need to do this step in batches, stacking the heated ones under a dry tea towel as you go to stop them from drying out.
FANTASTIC FILLING
Lay down the tortillas and fill with the limey cabbage, the chicken and onion mixture, the jalapeños (to taste), dollops of guac, and the charred corn. Smear with the coriander sour cream. Enjoy, Chef!