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Taco with chicken and raspberry BBQ sauce
45 m active | 2 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 484
  • Fat about 10g
  • Carbohydrates about 61g
  • Protein about 31g
This is needed
This is needed for 4 people
Pickled radish
  • 1 bunch radish, quartered
  • 1 dl water
  • 1 tbsp sugar
  • 1 dl sherry vinegar
  • 1 tbsp salt
BBQ sauce
  • 2 dl Coca Cola
  • 1 dl sherry vinegar
  • 1 red chilli, deseeded, finely chopped
  • 100 g raspberries
  • 1 tbsp tomato puree
  • 1 garlic clove, squeezed
  • 0.75 tsp salt
  • 2 chicken breasts (each approx. 160 g)
  • 100 g raspberries
Tacos
  • 12 mini-tortillas
  • 200 g celery, halved lengthwise, cut into pieces approx. 4 cm long
  • 10 g coriander, leaves torn off
  • 40 g salted peanuts, roasted
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And that's how it's done
And that's how it's done
Pickled radish
Place the radish in a preserving jar. Place the water, vinegar, sugar and salt in a pan, bring to the boil and pour over the radish. Seal the preserving jar, leave to cool, chill for at least 2 hrs.
BBQ sauce
Pour the Coca Cola into a pan along with all the other ingredients up to and including the salt, bring to the boil. Add the chicken breasts, simmer over a low heat for approx. 20 mins., stirring occasionally. Remove the pan from the heat, leave to cool. Pull apart the chicken using two forks. Mix in the raspberries.
Tacos
Heat the mini tortillas according to the packet instructions. Spread the BBQ sauce, chicken, radish, celery and peanuts on top, garnish with the coriander.