Mexican Tacos - Mexican Recipe

Mexican Tacos - Mexican Recipe

Oven baked and not fried, crisp Mexican tacos come in a healthier avatar. Served with a tangy Coriander Lime dressing instead of a sour cream sauce, enjoy a guilt free version of the popular Mexican street food.

Cooking time
20 min
Serves
4
1

Ingredients

    • 8 X 6" corn tortillas
    • 5ml oil

     

    Chicken Filling

     

     

    • 600gm chicken on the bone

     

    Marinade

     

     

    • 150g thick yogurt {hung}
    • 15g minced garlic
    • 10g red chili flakes
    • 10g black rock salt
    • 15ml lime juice
    • 10g coriander powder
    • 10g roasted cumin powder

     

    Coriander Lime Dressing

     

     

    • 50g fresh coriander leaves
    • 10g garlic
    • 1 green chili
    • Juice of 1 lime
    • 5g salt
    • 50ml thick yogurt, whisked

    To Assemble

     

    • 16 small lettuce leaves
    • 50g red and yellow bell pepper julienned
    • 50g chopped onion

How to make Oats Nut Crispbread

     

    To make Taco Shells

     

     

    • Preheat oven to 180C. Place a drip tray underneath
    • Gently brush tortillas with oil, and hang on grill rack oil side up. Bake for 5-7 minutes until the edges begin to turn light golden brown. Keep a close eye so that they do not burn
    • Allow to cool completely until crisp. {can be made ahead}

     

     

    Chicken Filling

     

     

    • Whisk together ingredients for marinade. marinate chicken in this for 30 minutes {or overnight}
    • Turn everything into a heavy non stick pan and cook over low heat, covered until the chicken is cooked. Open and dry any liquid
    • Once the chicken is cool enough to handle, shred and reserve in a bowl. keep warm

     

     

    Coriander Lime Dressing

     

     

    • Grind coriander leaves, garlic and green chili to a fine paste with the lime juice and salt
    • Whisk into the thick yogurt. Taste and adjust seasoning if required

     

    Assemble

     

    • Line taco shells with lettuce leaves. Add the chicken and bell peppers. Drizzle over the coriander-lime dressing. Sprinkle with chopped onions and serve immediately with extra dressing on the side

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brillant dish ausam dish i am a honest ...

brillant dish ausam dish i am a honest girl

Mar 11, 2015

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