⅓ cup chopped onion
1 clove garlic, chopped
1 tbs canola oil
2 tbs chopped chipotle or red chillies
2 cans whole tomatoes
1 1/2 cups water
450g boneless, skinless chicken thighs
1/2 tsp brown sugar (or xylitol)
Salt, to taste
12 corn tortillas (15cm), warmed
1 1/2 cups thinly sliced cabbage
3/4 cup thinly sliced radish
3/4 cup crumbled queso fresco, goat’s cheese or low-fat feta
Lime wedges, to serve
In a saucepan over medium heat, saute onion and garlic in oil for 1 min or until transparent.
Transfer to a blender or food processor with the chillies and tomatoes, and process until almost smooth. Return mixture to the saucepan.
Stir in water, bring to the boil, then reduce to a simmer. Add chicken and sugar, then cook, uncovered, for 45 mins or until fork-tender. Season with salt. Remove meat from the sauce and set aside to cool.
Continue to simmer sauce until reduced by half (about 20–25 mins). Shred chicken using a fork, then add it back into the sauce and mix to combine.
To serve, spoon a third cup of sauce (with meat)onto each tortilla, top with cabbage and radish, and sprinkle with 1 tbs of cheese. Serve with lime wedges.
Nutrition info: Per serving (3 tacos), 1881kJ, 14g fat (4.5g sat), 49g carbs (8g sugar), 7g fibre, 37g protein, 410mg sodium
This recipe was originally published in the January 2017 issue of Women's Health - for more healthy recipes get a copy of our latest issue.