Bought barbecue chicken is transformed with the vinegar-spiked marinade.
Ingredients
- 2 tablespoons olive oil
- 2 red onions, thinly sliced
- 1/2 teaspoon sea salt
- 3 garlic cloves, crushed
- 1 teaspoon dried oregano leaves
- 1/2 teaspoon black peppercorns, crushed
- 1/2 teaspoon dried chilli flakes (optional)
- 1/4 teaspoon ground allspice
- 2 tomatoes, cut into thin wedges
- 60ml (1/4 cup) apple cider vinegar
- 125ml (1/2 cup) Massel salt reduced chicken style liquid stock
- 1 barbecue chicken, skin and bones removed, meat shredded
- 1/4 cup chopped fresh coriander
- 1/4 iceberg lettuce, thinly sliced
- 2 tomatoes, extra, thinly sliced
- 1 large avocado, thinly sliced
- 12 mini tortillas, warmed
Method
- Step 1Heat the oil in a large frying pan over medium-low heat. Add the onion and sea salt. Stir for 6 minutes or until soft. Stir in the garlic, oregano, pepper, chilli flakes and allspice for 1 minute or until aromatic. Stir in the tomato wedges and vinegar for 1 minute. Add stock and simmer, stirring occasionally, for 6 minutes or until liquid almost evaporates. Stir in chicken for 2 minutes or until heated through. Add the coriander.
- Step 2Divide lettuce, sliced tomato, chicken mixture and avocado among the tortillas.
- Low carb
- Lower gi
Nutrition
3200 kj
Energy
38g
Fat Total
11g
Saturated Fat
8.5g
Fibre
57g
Protein
47g
Carbs (total)
All nutrition values are per serve
Notes
Say it in Spanish: In Mexico salbutes is pronounced sall-boo-tess, while escabeche is pronounced es-kuh-bech-ay.
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
0