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Wednesday, November 2, 2011

Spicy Chicken Tacos

Apart from being my one of the favorite dishes...I like to opt for tacos because they are easy to prepare and are filling at the same time. You can surprise your guests within no time if you happen to have a can of baked beans. Here I have taken chicken as a base but you can substitute it with a can of baked beans. You can use your own imagination and try with different stuffing like Paneer (cottage cheese) or any ideal leftovers. Even stuffing leftover cutlets with green chutney will give it an Indian effect.


1 packet of taco shells (12 pieces)
1 cup grated cheddar cheese
1/2 cup Jalapeno peppers pickled/fresh

For the stuffing:
300 grams chicken mince
2 teaspoon grated garlic
1 small onion chopped
1 tablespoon butter
3 tablespoon tomato puree
1 teaspoon soya sauce
2 teaspoon chili sauce
1/2 teaspoon black pepper crushed
Pinch of oregano
1/4 teaspoon sugar
Salt to taste
Mix together & make a salad 
1 cup chopped deseeded tomatoes
1 large cucumber
3 to 4 lettuce leaves
1 cup chopped capsicum
1 tablespoon olive
1 tablespoon lemon juice
1 teaspoon sugar
1 teaspoon black pepper 


Preheat the oven at 150 deg C. Then roast the taco shells placing them empty side down on a wire rack for about 15 minutes. Take care not to burn them.
To make the chicken sauce take a pan heat it and add butter. Add grated garlic, and chopped onion and fry till soft. Now add chicken mince and cook well till juices dry up. Now add tomato puree, soya sauce, chili sauce, black pepper, oregano, sugar, and salt. Check the seasoning and remove from the heat.
Assemble the shells by taking a spoon full of cooked chicken and stuff into it as the first layer. Make the second layer of salad and jalapenos and finally top it with Cheddar cheese. Repeat the same with all the shells and serve right away.

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