4 skinless chicken breasts

1 packet taco seasoning 

2 limes

1 tin chopped tomatoes

1/3 cup chopped coriander

Robertsons Atlantic Sea Salt 

Robertsons Black Pepper

1 Knorr Chicken Stock Pot

6 tacos shells

1 cup grated mozzarella cheese

½ cup sour cream 

1 tomato, chopped

1 avocado, diced

1 cup shredded cabbage




1. Place the chicken breasts into a pot topped with taco seasoning, juice from two limes, chopped tomatoes, coriander, salt, pepper and a Knorr chicken stock pot. 


2. Cook for 90 minutes on a medium heat. 


3. Once cooked, shred the cooked chicken with a fork and top with the remaining sauce from the pot. 


4. Stack taco shells in a baking dish to keep them upright and spoon a generous helping of chicken into each taco. Sprinkle grated cheese over the tacos.


5. Bake at 180°C until the cheese has melted and is golden. 


6. Add a spoonful of sour cream to each taco followed by diced tomato, diced avo and shredded cabbage. 


7. Finish with a drizzle of lime juice & ENJOY! 

Slow Cooked Shredded Chicken Tacos