for 4 person

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

Tacos

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

How it's done

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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