Mini stand 'n stuff pulled chicken tacos

Whether you prefer them soft or hard, these quick and easy chicken tacos are sure to satisfy.

• 1kg Coles RSPCA Approved Chicken Thigh Fillets
• 1 tablespoon tomato paste
• 1 teaspoon smoked paprika
• 2 tablespoons honey
• 1 garlic clove, finely chopped
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 12 Old El Paso™ Stand ‘N Stuff™ Mini Taco Shells
• 12 Old El Paso™ Stand ‘N Stuff™ Mini Original Tortillas
• 1 bunch radishes, cut into matchsticks
• 1/2 cup (120g) light sour cream
• Coriander sprigs, to serve
• 2 limes, cut into wedges

1. Step 1

   Place the chicken, tomato paste, smoked paprika, honey, garlic, salt, olive oil and 1 1/2 cups (375ml) water in a medium saucepan over medium heat. Bring to the boil. Reduce heat to low. Cover and simmer for 45 mins or until chicken is tender.

2. Step 2

   Transfer chicken to a plate. Use 2 forks to coarsely shred. Return to the pan. Cook over low heat, uncovered, for 5 mins or until the sauce thickens and coats the chicken.

3. Step 3

   Meanwhile, heat the Old El Paso™ Stand 'N Stuff™ Mini Taco Shells and Old El Paso™ Stand ‘N Stuff™ Mini Original Tortillas following packet directions.

4. Step 4

   Arrange the taco shells and soft tortillas on a serving platter. Fill with chicken, radish and sour cream. Season with pepper.

5. Step 5

   Top with the coriander sprigs and serve with lime wedges.