Chicken tacos with pickled carrots & cabbage

Chicken tacos with pickled carrots & cabbage

30 mins



  • 1/4 cup water
  • 1/4 cup Coles Brand White Wine Vinegar
  • 1 teaspoon white sugar
  • 1/4 teaspoon Coles Brand Chilli Flakes
  • 2 cloves garlic, finely chopped
  • 1 medium Wilcox carrot peeled, cut in half lengthways, cut diagonally into 1mm thick slices
  • 1 teaspoon Coles Brand Dried Oregano
  • 1 teaspoon Coles Brand Ground Cumin
  • 400g chicken thigh fillets
  • 2 tablespoons olive oil
  • 2 cups drumhead cabbage, thinly shredded
  • 1 tablespoon fresh coriander, roughly chopped
  • 8 Mission Burrito Flour Tortillas
  • 80g Coles Brand Sour Cream


  • Step 1 Combine water, vinegar, sugar, a good pinch of salt, chilli and half the garlic in a small saucepan. Bring to the boil.
  • Step 2 Place carrot in a small, shallow bowl and pour over boiling vinegar mixture. Toss well to coat and stand at room temperature until cool.
  • Step 3 Preheat a barbecue or char-grill to medium-high heat. Combine oregano, remaining garlic, cumin and chicken on a plate or in a medium-sized bowl. Add oil and toss to coat.
  • Step 4 Place chicken on grill and cook for 3-4 mins. Season with salt and pepper and turn. Cook for a further 3-4 mins until cooked through. Remove to a plate and rest for 2 mins, then thinly slice.
  • Step 5 While chicken is cooking, toss cabbage in a medium bowl with 2 tablespoons of the carrot pickling liquid and coriander. Season with salt and pepper.
  • Step 6 Warm tortillas for 1-2 mins on each side on the grill. Arrange some chicken, pickled carrot, cabbage mixture and a dollop of sour cream over each tortilla. Fold and serve.

    Recipe courtesy of
    Serving size 4
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