Mexican Chicken Tacos
Appetizer, Side Dish, Snack
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
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
optional – 4 tbsp, stirred
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.
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.
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