Chicken Taco Fast Food Goodness
By Lisa Starr, Meatland, Israel
Make it Mexican in minutes.We're making it super easy.Chicken Taco Fast Food Goodness
700 grams skinless, deboned chicken breast
2 tablespoons olive oil
2 tablespoons tomato paste
2 teaspoons sugar
1 cup chicken stock SEASONING3 tablespoons lemon juice or rice vinegar1 tablespoon olive oil2 teaspoons crushed garlic1 sachet taco seasoning** Find Ortego taco sachets at or substitute this by combining 2 teaspoons EACH of dried oregano, cumin, paprika, garlic powder/granules, 1/2 teaspoon chilli flakes, 1 teaspoon salt, 1/2 teaspoon black pepper.SERVINGTaco shells OR tortilla OR pita/laffaDiced tomato and onionChopped coriander leaves (optional)Shredded lettuceThinned tahini sauce to drizzle in place of sour cream
1: Combine taco seasoning ingredients listed, add 3 tablespoons of the chicken stock to make a loose paste, add chicken and mix to coat well. Marinate for 1/2 hour if you have the time but this isn't crucial.
2: Remove chicken from marinade and lightly fry in olive oil for a few minutes on each side then set aside.
3: Return pan you used to fry the chicken back to the stove, add remaining chicken stock, tomato paste, sugar and remaining marinade used for chicken and allow to simmer.
4: Finely slice seared chicken, return to pan, and allow to simmer for 3 minutes till cooked through and sauce has reduced down a little. Add a little water if needed to make a decent amount of sauce.
4: Stuff chicken and sauce into taco shells, tortilla, pita or laffa together with suggested salad greens and drizzle over tahini - non-traditional but sour cream obviously not an option - and serve.
COOK'S NOTES: Using a ready-mixed taco spice makes this especially easy but don't let this stop you. Combining your own spices works perfectly too and adds on mere minutes. Traditional chicken or beef tacos are topped with grated cheese, avocado and sour cream. Non-traditional thin tahini gives a similar creaminess and doesn't take away from the flavors. This deliciously spiced chicken can also be served on salad greens with spicy potato wedges to make a Mexican-style chicken salad. You're limited only by your imagination.
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