Spicy Chicken Tacos with Fetta and Slaw

Taking next to no time to prepare, this flavoursome dish packs a spicy punch 

430g pack Castello® Traditional Fetta in Brine, drained
12 taco shells
400g roasted chicken breast, shredded
1 cup spicy Mexican sauce, such as chipotle
2 cups finely shredded red cabbage
1 medium carrot, peeled and finely shredded
4 small radishes, finely shredded
Handful of coriander leaves
Chilli sauce (optional), to serve

Warm taco shells in a moderate oven until warmed through. Put chicken breast and chipotle sauce together in a saucepan and warm through until piping hot.

Place the chicken on the bottom of the taco shells and top with the shredded cabbage, julienned carrot and thinly sliced radish.

Crumble Castello Traditional Fetta Cubes in Brine on top and scatter with a handful of coriander leaves.

Drizzle with chilli sauce if you like it hot!

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