Chicken Tacos

Yield: 8 tacos

Ingredients:

Homemade Tortillas

  • All-purpose flour - 250 g
  • Vegetable oil or olive oil - 2tbsp g
  • Warm water — 150-180 g

Chicken Mixture

  • Chicken thighs — 500 g
  • Salt, pepper, red chilli powder, garlic powder - around 1-2tsp each.
  • Lemon juice — Juice of 1 lemon
  • Chilli sauce — 1tbsp
  • Honey — 1tbsp

Fresh Salsa

  • 1/2 Cucumber

  • 1 Onion, tomato

  • Fresh coriander, chopped

  • Lemon juice — 1 lemon

  • 1 Mango (optional, but highly recommended)

  • Optional additions: sweet corn, pineapple, jalapeños or anything else you like.

Sweet & Spicy Beans

  • Cooked or canned kidney beans, drained — 250 g
  • Chilli garlic sauce — 20 g
  • Honey — 10 g

Creamy Guacamole

  • 1 avocado
  • Seasonings: salt, pepper, red chilli powder, lemon juice, splash of olive oil and milk.

To Serve

  • Sour cream
  • Fresh coriander
  • Lemon/lime wedges — as required

Method

  1. Make the Tortillas
  • Add the flour and a pinch of salt to a bowl and mix well. Add the oil, followed by the warm water gradually, mixing as you go. The amount of water will vary, so add it bit by bit and once you feel that it is not crumbly you can stop there. Knead for 5–7 minutes, or until you have a smooth, soft dough. Cover and let the dough rest for 20–30 minutes. Divide the dough into 8 equal portions and roll each portion into a ball. On a lightly floured surface, roll each ball out into a thin circle. Heat a dry frying pan or skillet over medium-high heat. Cook each tortilla for about 30–60 seconds on each side, or until lightly browned and puffed in places. Keep the cooked tortillas covered with a clean kitchen towel so they stay soft.
  1. Cook the Chicken
  • Season the chicken thighs with salt, black pepper, garlic powder and lemon juice. Let them marinate for at least 20–30 minutes. Cook the chicken in a hot pan until completely cooked through and nicely browned on the outside. Remove from the pan, allow to rest briefly, then shred or roughly chop the chicken. Return the chicken to the pan and add the chilli sauce and honey. Toss over medium heat until the chicken is completely coated and the sauce becomes slightly sticky. Tip: You can replace the chicken with prawns or fish. Adjust the cooking time accordingly.
  1. Make the Salsa
  • Combine the diced cucumber, onion, tomato and mango in a bowl. Add the coriander, lemon juice and salt. Mix gently and taste for seasoning. You can customise the salsa with sweet corn, pineapple, jalapeños or any other fresh ingredients you have on hand.
  1. Make the Sweet & Spicy Beans
  • Add the drained kidney beans to a pan over medium heat. Add the chilli garlic sauce, honey and salt. Mix gently and cook for 3–5 minutes, allowing the beans to warm through and become coated in the sauce. The combination of sweet honey and spicy chilli garlic sauce gives the beans a sweet-and-spicy flavour.
  1. Make the Guacamole
  • Add the avocado, lemon juice, salt, black pepper, oil and milk to a blender. Blend until smooth and creamy. If you prefer a chunkier guacamole, simply mash everything together with a fork instead.
  1. Assemble
  • Place a warm tortilla on a plate. Add a layer of the sweet and spicy beans, followed by the chicken. Top with the fresh salsa and a spoonful of creamy guacamole. Finish with sour cream and fresh coriander. Serve with lemon or lime wedges.