• Ashleigh Fynn

Spicy Chicken Tacos


This is a great week night meal, its quick and easy to make and filled with flavor. The method detailed below for cooking chicken ensures that the chicken comes out super moist. I have also opted for an avocado crema as opposed to a guacamole because it keeps better in the fridge - especially if you have leftovers. I did make my own tortillas here and used this recipe from Joshua Weissman but didn't like the way they came out so I am going to keep experimenting and will keep you updated!


Serves: 4

Time: 1 hour

Difficulty: Easy


Ingredients

Chicken

  • 2 chicken breast

  • 1 Tbsp of vegetable oil

  • 1 tsp of onion powder

  • 1 tsp garlic powder

  • 1 tsp chili powder

  • 1 tsp oregano

  • 1 tsp ground cumin

  • 1 tsp group coriander

  • 1/2 tsp salt

  • 1/2 tsp pepper

Avocado crema

  • 1 haas avocado

  • 1/2 a bunch coriander

  • Juice of 1 lemon

  • 2 Tbsp Greek yogurt / sour cream

  • Salt and pepper to taste

Pico de Gallo

  • 10 cherry tomatoes, chopped in quarters

  • 1 small red onions, finely sliced

  • 1/2 bunch of coriander, finely sliced

  • Juice of 1/2 a lemon

  • salt and pepper

Method:

Chicken

  1. Add all the spices together in a small bowl and mix to combine. Sprinkle liberally over the chicken and toss until the chicken in evenly coated. Set aside in the fridge for at least 15 minutes or overnight.

  2. When you are ready to cook the chicken, preheat the oven to 200 degrees Celsius. Add oil to a pan that is over a medium to high heat. Once the oil is hot add the chicken and let cook for 5 minutes before flipping over and letting cook for another 5 minutes. Once the chicken has a good brown crust on both sides, finish the cooking off in the oven for about another 5 minutes or until a a thermometer reads 74 degrees Celsius. Remove from the pan and let rest for another 5 minutes before cutting into cubes.

Avocado cream

  1. Add all the ingredients to a blender and blend until smooth. Taste and adjust for seasoning. Place in a bowl and leave in the fridge until you are ready to eat.

Pico de Gallo

  1. Add chopped tomatoes, red onion and coriander to a bowl. Cover with the juice of 1/2 a lemon (vinegar also works here) and season with salt and pepper. Mix well and place in the fridge until you are ready to eat.

Happy Cooking


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