NZ Woman's Weekly

Recipe – Soft taco with roasted chicken, rocket and lime emulsion

  • Meal Type

  • Servings

  • Meal Origin


It’s all about small portions, which are shared with a large group for feel-good gatherings. Time to get hands-on and dig in.

  • 1.5kg cooked chicken, deboned and shredded

Lime emulsion

  • 2 eggs, soft boiled for 5 minutes, cooled and peeled
  • Zest and juice of 2 limes
  • 4 tbsp vegetable stock
  • 100ml grape seed oil
  • Pinch salt and white pepper

1 Place the soft-boiled eggs, the zest and juice of 1 lime and vegetable stock into a food processor. Blend for about 30 seconds.

2 Very slowly drizzle in oil through the feed tube until you have an emulsion. Season with salt and pepper. Add extra lime juice and stock if required.

To assemble

  • 6 soft tortillas
  • 1 handful rocket leaves
  • 1 handful coriander
  • 1 lime

1 Heat tortilla in a frying pan until the surface just starts to colour.

2 Mix a little emulsion with the shredded chicken and half the rocket and coriander. Season to taste.

3 Fill the tortilla shells with the chicken mixture and then plate. Garnish with remaining rocket, coriander and a lime cut in half.

Extra lime emulsion can be served on the side.

Issue 1541

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