Allergy free shredded chicken tacos recipe

Ingredients

• 2 chicken breasts
• 1 Massel vegetarian chicken stock ultracube
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 sprig of coriander
• 1 tbsp olive oil

• 1 small onion, finely diced
• 
½ red capsicum, finely diced
• 1 clove garlic, minced
• 
2 tbsps tomato paste
• 
½ tsp ground cumin seeds

• ½ tsp smoked paprika
• 
¼ tsp ground coriander seeds
• ¼ tsp chilli powder
• ½ tsp salt
• 
½ tsp pepper
• 1 cup remaining chicken broth or water

Topping suggestions

• Tomato
• Capsicum
• Grated lactose free cheese
• Avocado or guacamole
• Lettuce
• Taco sauce


Method

• Over medium-high heat, cook the chicken breasts in 6 cups of water with the stock, onion powder, a sprig of coriander and garlic powder.
• Let the chicken cool slightly.
• Shred the chicken.  
• Heat the oil in a large frying pan over a high heat. 
• Add the onion, garlic clove and capsicum and sauté for about 2 minutes.  
• Add the shredded chicken, tomato paste, cumin, paprika, coriander, salt, pepper and chilli powder.
• Add the chicken broth or water and stir to combine.
• Reduce the heat to medium-low.
• Cover and let simmer for about 10-15 minutes.
• Serve with taco shells and select toppings.