Flavour and spice define these tacos.
Chicken Tacos
Ingredients
Salsa
- 3-4 ripe tomatoes
- 2-3 jalapenos or other medium-heat chillis
- 1 small onion
- juice of 1 lime or 1 tablespoon apple cider vinegar
- small handful of cilantro/corriander, chopped
- salt
- 1 tsp brown sugar or honey (optional)
Chicken Tacos
- 1 cup cooked rice
- 1 pound (500g) boneless, skinless chicken cut into small chunks
- 1 onion cut into strips
- 2 mild green chilis cut into strips
- ½ tsp chilli powder and/or ground cumin
- fresh lime juice
- 4-6 corn tortillas
Instructions
- In a blender or by hand, chop the tomatoes, chilis, and onions. Add lime juice, cilantro/coriander, and salt to taste.
Chicken Tacos
- Add a splash of water to the cooked rice and warm in a sauté pan over medium-high heat. Put rice aside.
- Bring a lightly oiled sauté pan to medium-high heat. Add chicken, onion and chillies. Sauté, sprinkling with spices as desired, until chicken is cooked through and onions have softened and browned, about 10-15 minutes.
- Add lime juice and salt to taste.
- Warm the corn tortillas in a dry pan or in the oven, about 3-5 minutes
Notes
Stuff each warmed tortilla with a few spoonfuls of cooked rice, chicken and salsa. Serve with Spicy Cabbage Slaw.
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
Share this post so your friends can benefit as well.
If you enjoyed this recipe here is one I published a year ago:
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