Chicken tacos
This recipe came with a packet of white corn tortillas. The
recommended method of heating the tortillas was to fry in oil 30s per
side, then to fold into a taco shape. Alternatively heat up to 3 at a
time for a few seconds in a flat sandwich press, using oil spray.
Ingredients for Filling
- 2 chicken breasts sliced thinly
- 2 cloves garlic, crushed
- 1-2 mild chillies, minced
- Juice of 1/2 lime
- salt and freshly ground pepper
- 4 tablespoons of olive oil
- 1/2 lettuce, shredded
- 1 punnet cherry or roma tomatoes
- 1 red onion, sliced
- 1/2 cup sour cream
- Mild chunky salsa
- Fresh coriander sprigs
Method
- Combine sliced chicken, garlic, chillies and lime juice. Season with salt and pepper then leave to marinate for about 30 minutes.
- Heat a little olive oil in a heavy based frying pan.
- Quickly cook chicken a handful at a time. Keep warm
- Warm tortillas according to instructions on the pack.
- Fill each tortilla with shredded lettuce, sliced tomato, red onion, and warm chicken.
- Top with sour cream, salsa, coriander spriggs.