Hunter’s chicken birria-inspired tacos recipe

Method

1. Heat 1 tbsp oil in a large frying pan over a high heat. Add the chicken and bacon and fry for 5 mins until evenly golden. Add half the onion and the pepper, and cook for a further 5 mins, stirring occasionally, until starting to soften. Mix the barbecue sauce, passata and garlic into the pan. Cover with a lid, bring to the boil, then simmer for 10 mins, stirring occasionally.
2. Using a slotted spoon, remove the chicken and bacon to a bowl and shred the chicken with 2 forks. Mix in a little of the sauce so it is lightly coated.
3. Spoon the pulled chicken onto one half of each tortilla wrap and top with mozzarella, coriander and the remaining onion, then fold over the other half of the wrap. Heat the remaining 1 tbsp oil in a clean frying pan over a medium heat. Working in batches, fry the tacos for 2-3 mins on each side, until golden, crisp and the cheese is fully melted.
4. Toss the lettuce, tomato, carrot and juice of 1 lime together in a bowl.
5. Serve the tacos on a platter with a bowl of sauce for dipping, salad on the side and the remaining lime cut into wedges for squeezing over.

• Tip: Working in batches, cook the tacos in an air-fryer at 200°C for 4-5 mins until golden crisp and the cheese is fully melted.

• See more Taco recipes

• For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.