Taco with chicken and raspberry BBQ sauce

Total time: 2hr 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 484 Kcal, 31g Protein, 61g Carbohydrates, 10g Fat


  • 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
  • 100 g raspberries
  • 1 tbsp tomato puree
  • 1 garlic clove, pressed
  • 0.75 tsp salt
  • 1 red chilli, deseeded, finely chopped
  • 2 chicken breasts (each approx. 160 g)
  • Tacos
  • 12 mini-tortillas
  • 40 g salted peanuts, roasted
  • 10 g coriander, leaves torn off
  • 200 g celery, halved lengthwise, cut into pieces approx. 4 cm long

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  • 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.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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