Chipotle Mustard Pulled Chicken TacosPrep Time:
20 mins. Cook Time:
10 mins. Serves:
The flavour of red ale complements this sweet and tangy full-bodied sauce that delivers an intense taste with a lingering heat and an earthy malt finish.
4 cups (350 g) shredded purple cabbage
1 tbsp (15 mL) kosher salt
1 tbsp (15 mL) sugar
1/2 cup (125 mL)cider vinegar
4 cups (500 g) shredded cooked chicken
2 1/2 cups (625 mL) E.D.SMITH® Saucemaker Pubmaster Red Ale Chipotle Mustard Sauce, divided
12 small corn tortillas
2 avocados, finely chopped
2 mangos, finely chopped
1 cup (250 mL) sour cream
Toss the cabbage with the vinegar, salt and sugar. Let stand in the refrigerator for at least 1 hour or up to 24 hours. Toss the chicken with half the Red Ale Chipotle Mustard Sauce until well coated; keep warm in a steam table.
Assembly: Lay 2 tortillas on a flat surface and place chicken down the centre. Top with pickled cabbage, avocado and mango. Drizzle with Red Ale Chipotle Mustard Sauce. Serve with additional sauce, sour cream and lime wedges.
Serving Suggestions: Serve with fries, sweet potato fries, coleslaw, green salad, rice and/or beans.
Cook’s Note: Lightly dressed coleslaw can be substituted for the pickled purple cabbage.