Get ready for a flavour fiesta! Chicken Tinga is a versatile Mexican stew made with shredded chicken in a spicy, smoky tomato and onion sauce. In this recipe, the tinga is given a home-grown flavour with Knorr Chakalaka Soup, then served on tortillas with a crunchy cabbage slaw and a topping of sliced avocado. Ingredients: For the chicken tinga: 15 ml olive oil 1 onion, finely chopped 1 tbsp crushed garlic 15 ml tomato paste 5 ml Robertsons Cumin 15 ml Robertsons Paprika 15 ml chipotle spice (optional) 1 x 400 g tin chopped tomatoes 375 ml water 50 g (1 sachet) Knorr Chakalaka Soup 3 cups cooked chicken, shredded the juice of 1 lemon 2.5 ml Robertsons Black Pepper, to taste For the slaw: 2 cobs of corn 1 cup shredded red cabbage 3 grated carrots 50 ml mayonnaise 15 ml lemon juice To serve: 4 large or 8 small tortillas 1 avocado, sliced