Quick & Easy Tasty Dinner – Chicken Tikka Taco
follow link 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.
see url 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.
http://canhamfarm.com/obat-depakote-er-500mg.html 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.