Taco with chicken and raspberry BBQ sauce

Total: 2 hr 45 min. | Active: 45 min.
Nutritional value / people: 484 kcal
, Fat: 10 g
, Carbohydrate: 61 g
, Protein: 31 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Pickled radish

1 bunch radish, quartered
1 dl water
1 dl sherry vinegar
1 tbsp sugar
1 tbsp salt

BBQ sauce

2 dl Coca Cola
1 dl sherry vinegar
100 g raspberries
1 tbsp tomato puree
1 red chilli, deseeded, finely chopped
1 garlic clove, squeezed
¾ tsp salt
2 chicken breasts (each approx. 160 g)
100 g raspberries


12 mini-tortillas
200 g celery, halved lengthwise, cut into pieces approx. 4 cm long
40 g salted peanuts, roasted
10 g coriander, leaves torn off
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How it's done

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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.


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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