Ingredients:
1 cup purple cabbage, shredded
1 cup white cabbage, shredded
1 large carrot, grated
½ red capsicum, thinly sliced
½ yellow capsicum, thinly sliced
1 large stalk of celery, diced
½ medium red onion, thinly sliced
1 cup fresh coriander, ripped into small pieces
Dressing (combine all in a food processor and puree) 2/3 cup mayonnaise juice from 1 small lime 1 clove of fresh garlic 1 La Morena Chipotle chilli with 1 tsp of the adobo sauce (sauce within the can) 1 tsp maple syrup salt and cracked black pepper to taste
8 corn Tio Pablo corn tortillas
1 chicken breast, fried in light oil and then shredded with a fork
safflower oil to coat tortillas
1 cup grated tasty cheese
Directions:
Brush oil onto both sides of the corn tortillas, place onto a tray lined with baking paper and bake in the oven at 200 degrees for 5 minutes
Take tray out and add a sprinkle of cheese onto the top of each tortilla and place back into the oven until cheese is melted and crunchy