Mexican Chicken Tacos
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Ingredients
For the meat
- Thin strips of chicken cut up – 400 gms
- One Tomato – finely diced
- One Onion – chopped finely
- Tomato paste – 3 tbsp
- Powdered Cumin – 1 tsp
- Orange Marmalade - 1 tsp
- Black pepper - 1/4 tsp
- Garlic – 1 tsp chopped
- Ginger – 1 tsp chopped
- One jalapeno or green chilli chopped finely
- Juice of 1/2 a lime
- Oil – 2 tbsp
For the Corn Slaw
- Sweet corn fresh off the cob if possible – 2 cups
- Oil – 1 tsp
- Chili flakes – 1/4 tsp
For Taco Toppings
- One Onion – finely chopped
- Chopped Cilantro – 1/3 cup
- Lime wedges
- Chopped lettuce optional
- Grated cheese optional
- Chilli Sauce optional
- Sour Cream optional – 4 tbsp, stirred
Instructions
Crispy Chicken Filling
-
In a pan heat the oil on medium, add in the ginger, garlic, chilli and fry for a min till the aroma changes.
-
Add onions and let them sweat it out. Add in the tomatoes and cook for at least 6-8 mins to cook out the water in the tomatoes.
-
Add in the chicken strips and toss them for a few minutes to turn a little brown.
-
At this time mix the marmalade with a few drops of water to make it paste-y and easier to mix in.
-
Add in the sugar and the cumin. Cook on medium with no lid for 10 mins. You want the meat to become a little crisp.
-
Line them on a baking tray and in the oven 6-7 mins at 375 deg. I admit store-bought hard taco shells don’t taste like the soft fresh ones in California but the oven sure brings out the flavour.
Corn Slaw
-
Heat oil in a pan and add in the chilli flakes. Let them sputter.
-
Add the corn. If you’re using fresh corn off the cob then this step is only a couple of minutes. If you’re using the frozen variety then make sure the corn is cooked all the way through.
-
It's time to assemble the tacos. Serve with corn slaw on the side.