Nowadays, time isn’t an excuse to not eat wholesome and healthy meals. There are endless options out there that curb the midweek slump with fun meals to look forward to. This week, we’ll show you how to prepare chicken tacos, a super flexible meal the whole family will love!
The basic foundation of our chicken taco recipe is quite simple – flavourful meat and tortilla or hard shell tacos. After this, you can customise to your heart’s content, which makes it great for fussy eaters.
Ingredients
- 1 medium onion, cut into wedges, keeping root intact
- 2 garlic cloves, finely chopped
- 4 boneless chicken thighs
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 tablespoon vegetable oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 corn tortillas, warmed (for serving)
- 2 avocados, sliced (for serving)
Method
- Heat oil in a large skillet on medium heat. – changed link to lotus rock frying pan which is more of a skillet pan
- Season chicken breasts with salt, pepper, cumin and paprika.
- Place chicken into the skillet with garlic and onions.
- Cook for 4-5 minutes a side, until cooked through.
- Let rest for 5 minutes before slicing.
- Warm tortillas in a pan before serving with sliced avocado, tomato salsa and cilantro.
If you’d like a complimentary addition to your chicken taco recipe, why not cross the ocean and try out a Greek Tzatziki sauce!
Ingredients:
- 1/2 a large cucumber, unpeeled
- 1 1/2 cups plain full-fat Greek yoghurt
- 2 large garlic cloves, finely minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white vinegar
- 1/2 teaspoon salt
- 1 tablespoon minced fresh dill
Method:
- Grate the cucumber and drain through a fine mesh sieve and leave to chill in the fridge.
- Combine the yogurt, garlic, oil, vinegar, and salt in a large bowl.
- Cover and refrigerate overnight.
- Transfer the grated cucumber and fresh dill to the yogurt mixture and stir to combine.
- Drizzle onto tacos before serving.