Soft Tacos with Spicy Chicken and Salsa

Soft Tacos with Spicy Chicken and Salsa

I am still not sure whether we made tacos or burritos, or something else entirely. I did a little research on the net to see if my question could be answered. I learned that burrito tortillas are usually made with wheat flour while taco tortillas can be made with either wheat flour or corn flour, but most often the latter. Burritos usually have rice as one of their fillings while tacos do not. Burritos can include any number of fillings but tacos typically contain red meat or pork topped with salsa. And while one burrito is enough for an entire meal, it takes a number of tacos to make up a meal. We used wheat flour tortillas and filled them with chicken and salsa, no rice, and we ate more than one each. So I am calling them tacos, soft tacos with spicy chicken and salsa to be precise. The meal was delicious and although there are a few dishes to make, none of them are difficult to put together.  Soft tacos, burritos, call them what you like – they will still taste great!

Soft tacos with spicy chicken and salsa – serves 4 (makes 8-10 wraps)

The chicken needs time to marinate, so while it is doing just that, mix up a few different types of salsa such as the three described below. Don’t forget that you will also need to buy a packet of tortillas, and maybe some corn chips to dip into any leftover salsa!

Chicken

  • 1kg chicken thigh meat, diced
  • 2 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tbsp dried thyme
  • 2 cloves garlic
  • 1 tsp paprika
  • ½ -1tsp chilli (optional)
  • 2tbs olive oil
  • juice 1 lemon

Place cumin seeds, coriander seeds and thyme in a pestle and mortar and finely grind. Add garlic and grind to a paste. Stir in paprika, chilli, lemon juice and olive oil. Rub the marinade into the chicken and place in the fridge, covered, for at least an hour (overnight would be good).

Heat a little olive oil in a large frypan over medium heat. Place the marinated chicken in the pan and cook for 5-6 minutes on each side, or until browned and cooked through. This may need to be done in two batches.

Red pepper tomato salsa

  • 2 red capsicum
  • 4 ripe tomatoes, quartered
  • ¼ red onion, roughly chopped
  • chilli (a little or a lot – it’s up to you!)
  • juice of ½ lime

Roast capsicums under a grill until the skins are black and charred. Peel the blackened skins off the capsicums. Cut each in half and scrap away the seeds. Roughly chop the capsicum and put into a blender. Add tomatoes, onions, chilli and lime juice and pulse until ingredients are chopped but not pureed.  This will give a slightly chunky salsa. Scoop in to a bowl.

Corn salsa

  • 2 cobs corn, husks removed
  • 1 green capsicum
  • juice of ½ lime

Place the corn in a steamer set over simmering water and cook for 10 minutes. Cut the corn kernels off the cob. Finely dice capsicum. Place corn, capsicum and the lime juice in a bowl and stir to combine.

Guacamole

  • 2 ripe avocados
  • juice ½ lime
  • salt and pepper

Scoop flesh from each avocado into a bowl. Mash with the back of a fork until smooth. Stir in lime juice and a little salt and freshly ground pepper.

To serve

Warm the tortillas. Top with chicken, a spoonful of each salsa and some shredded lettuce. Fold or roll the tortilla to enclose the filling and enjoy! I also served home-made hummus with our tacos, simply because I had some in the fridge. The hummus worked well, but if that’s not to your liking, try a dollop of sour cream or some shredded cheese.

 

 

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