Chicken Tacos HT
MC Mexican 20mins plus marinating
4 Hot Poultry Main Course
Mexico Nth America North American
4 boneless Chicken Breasts, skinned
tbsp Lime Juice
1 Onion, chopped
2 Garlic Cloves , crushed
tbsp Olive Oil
1/2 teasp Ground Cumin
and Black Pepper
1 Large Tomato, chopped
1 tbsp freshly chopped Coriander
1 teasp Lemon Juice
12 corn Tortillas
1. Place the chicken breasts in a dish and sprinkle with the lime
juice. Cover and marinate for up to 12 hours.
When ready to cook, preheat the oven to 140C, 300F, Gas Mark
Stack the tortillas, wrap in aluminium foil and place in the oven
to warm through.
3. Heat the olive oil in a large frying pan, add the onion, and
garlic and sauté for 5 minutes, or until just tender.
Meanwhile, cut the chicken into 6mm/1/4-inch pieces.
Stir in the chicken pieces into the frying pan, season with the
cumin, salt, and black pepper and cook for 5 minutes, stirring from time to time
minutes, until the chicken is opaque and cooked through.
Add the chopped tomato, coriander and the lemon juice, mix well
then remove from the heat and transfer to a warm serving dish.
7. To serve - place the chicken, salsa, lettuce and
tortillas in the centre of the table and allow each diner to help themselves,
placing a small amount of chicken, salsa and lettuce on a tortilla and rolling
it up to eat.
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