Shredded Chicken Tacos with Sriracha Mayo

Begin by combining the Wood’s Egg Mayonnaise with 3 tablespoons of Sriracha Sauce and stir to mix well.

Place chicken breast into a saucepan and pour in enough water to cover. Place over medium heat, bring to boil until chicken meat is no longer pink.

Transfer chicken breasts to a bowl, allow to cool, and shred the chicken meat with 2 forks.

Heat vegetable oil in a small non-stick saucepan over medium heat and sauté onions.

Mix in the shredded chicken, cumin and chili powder.

Reduce heat to low and simmer until chicken is hot and the flavours have blended, about 3 minutes.

Heat hard shell tacos in oven for 2-3 minutes.

Start with placing some shredded chicken into each taco shell and top with lettuce, cheese, spring onions and finish with your Sriracha Mayonnaise. Serve immediately.