Quick & Easy Tasty Dinner – Chicken Tikka Taco
Recently I have been on a bit of a taco mission, both eating out and within the house. I am on a mission to find the best taco – I am sure a homemade one will end up winning the crown but either way I am having fun trying to find the best one. You can read my review of El Cartel in Edinburgh here.
This post is going to be the first of at least 3 homemade recipes all based around a fusion idea of Indian style tacos. This is a really simple recipe and uses a shop bought tikka marinade so anyone can give it a try and you can either serve it up in a low carb pancake style taco (I used my pancake recipe here), a mini soft tortilla from the super-market or a chapatti wrap.
I will also be sharing a paneer recipe and a salmon recipe with the main body of the recipe being inspired from Maunika Gowardhan, Indian Kitchen – Secrets of Indian Home Cooking which is becoming one of my favourite books just now, definitely worth a purchase.
Chicken Tikka Tacos
Makes around 6 tacos
– 2 Chicken Breast
– 2 tbsp Greek Yogurt
– 2 tbsp Tikka Paste
– Half a Mango (Diced)
– Half Red Chilli (Diced)
– 6 tbsp Coconut Milk
– 1/2 Juice of Lime
– 2 tbsp Mango Chutney
– 1 tbsp Chopped Coriander, Including Stalks
1. Pop you chicken breasts in a freezer bag and flatten with either a rolling pin if you have one or a bottle would do fine.
2. Cut chicken breast into thin strips and add the tikka paste, yogurt and a good pinch of salt and mix to combine.
3. Mix the diced mango and chilli together and squeeze a little lime over and mix
4. Put all remaining ingredients into a little bowl and mix, taste and see if you need to balance it. If you find it too sweet then balance with a squeeze more lime.
5. Once Chicken tikka has marinaded for at least half an hour you want to cook under a really hot grill – fully preheated. The strips will need around 3-5 mins on each side. If you have a cooks blow torch this is a great time to use it to get the real charred flavour on the meat.
6. Serve in your choice of taco wrao with some fresh leaf of your choice, I used spinach and more coriander, your diced mango and a drizzle of the dressing. Delicious!
Hope you enjoy and pop back for the next instalment of the taco mission.