Chicken Tacos
Preparation time: 20 minutes | Cook time: 30 minutes | Serves: 4
Ingredients
Chicken Breast Fillet Seasoning:
- 1 Large Chicken breast Fillet / 2 small Chicken Breast Fillet
- 2 Tsp Cayenne Pepper
- ½ Tsp Salt
- 1 Tsp Black Pepper
- 3 Tbsp Taco Seasoning Mix
- 3 Tsp Oil
Taco Sauce:
- 1 Tbsp Oil
- 1 Red Onion (finely chopped)
- 3 Garlic Cloves (peeled and crushed)
- 1 Chilli or Jalapeño Pepper (finely chopped)
- 4 Tbsp Taco Seasoning Mix
- 2 Tsp Cayenne Pepper
- 2 Tsp Cumin Powder
- 400gr Refried Beans
- 400gr Kidney Brand
- 140gr Sweetcorn
- 1 Red Paprika
- ¼ Cup water
Method
Chicken Breast Fillet Seasoning:
1. Make small cuts on both sides of the Large (or 2 Small) Chicken Breast Fillet and place in a small – medium bowl.
2. Season the Chicken Breast Fillet on both sides equally with 1 Tsp Cayenne Pepper, ½ Tsp Salt, 1 Tsp Black Pepper, 3 Tbsp Taco Seasoning Mix and 1 Tsp Oil. Cover and refrigerate for 1-4 hours. If you are not marinating the chicken then follow on to the next step.
3. On medium heat in a non-stick pan or non-stick grill, warm 1 Tsp Oil. And cook on both sides until done.
4. Keep the chicken aside and allow the fillet to cool. Once cool, slice or shred the chicken and keep aside
Taco Sauce:
1. In another pot, add 1 Tbsp oil and heat medium temperature. Next add 1 chopped Red Onion, crushed 3 Garlic and chopped Chilli / Jalapeño Pepper and sauté for 3-4 minutes or until golden-brown.
2. Then after add the spices: 4 Tbsp Taco Seasoning Mix, 2 Tsp Cayenne Pepper and 2 Tsp Cumin Powder and combine together.
3. After add 400gr Refried beans and mix together, ensuring all the spices are thoroughly mixed in. Afterwards add the 400gr Kidney beans, 140gr Sweetcorn. 1 chopped Red Paprika and ¼ cup water and combine. Cook this for at least 5 – 10 minutes
4. Next add and combine the shredded or sliced chicken pieces and cook for another 5 – 10 minutes.
5. Serve and enjoy with Tacos, Salasa, Guacamole, Sour Cream, Salad, Cheese of your choice and Lime wedges or if you enjoy spicy then some jalapeño’s.