For the Braised Red Cabbage
Over a medium-low heat in a large pan, melt the butter.
Sauté the onion in the butter until translucent & soft, 5 minutes.
Add the cabbage, apple, sugar, apple cider vinegar, ¼ cup water and salt. Cover and allow to cook on a medium heat for 20 – 30 minutes, stirring occasionally.
Allow to cook until the cabbage is very tender. If the pot starts to dry up, add another ¼ cup water.
Adjust the seasoning if necessary and allow to cool.
For the Chicken Tacos
Add the chicken breasts to a large saucepan.
Combine Knorr Chicken Stock Pot and the water and pour over the chicken breast. Bring to the boil, cover and allow to simmer for 15-20 minutes on a low heat until cooked through.
Allow to cool in the liquid. Shred the chicken and mix together with sauce. Season to taste.
Fill the crispy taco shells with shredded chicken and braised red cabbage.
Slice the avocado thinly and add onto the tacos.
Top with a squeeze of fresh lime wedge and season to taste.
Garnish the tacos with mayonnaise and fresh coriander.
Serve with extra lime wedges and ENJOY!