Tacos
Mexican Tacos (No spicy this time)
Equipment
- 1 hand blender
Ingredients
- Tomatoes.
- Limes.
- Red onion.
- Salt.
- Black pepper.
- Olive oil.
- Chicken mini fillets.
- Scallions.
- Sour Cream.
- Cream Cheese.
- Yellow pepper.
- Sweet Chilli.
- Garlic clove.
- Avocado.
- Coriander.
- Coriander powder.
- Sweet Paprika.
- Rosemary.
- Taco Shells. (Buy it in many supermarkets).
Instructions
- Pepper Sauce: - Cook the peppers with a splash of olive oil and salt over low heat so as not to burn the skin and to make it soft when blended and not change color.Yellow pepper., Olive oil.
- - When they are soft, add a very finely chopped garlic and cook just a few seconds more so that the oil impregnates with the garlic. We do not put the garlic at the beginning so as not to burn it.Garlic clove.
- - Blend everything with a hand blender using the same oil with which we cook them and add salt and a little more oil while we blend it to achieve a well-emulsified sauce. - Reserve.Salt., Olive oil.
- Sweet Chilli Sauce: - Simply mix sour cream and sweet chilli in the desired amounts of each. I use half of each. - Reserve.Sour Cream., Sweet Chilli.
- Green Sauce: -Blend the green part of the scallions with a hand blender until you get a paste.Scallions.
- - Add sour cream and cream cheese in equal parts.Sour Cream., Cream Cheese.
- - Add a splash of lime juice to give it a little acidity.Limes.
- - Add a pinch of salt.Salt.
- - Mix everything well. - Reserve.
- Avocado Filling: - Mash the avocado with a fork until you achieve a not too fine paste.Avocado.
- - Add a pinch of salt and black pepper.Salt., Black pepper.
- - Add a little lime juice and olive oil.Olive oil.
- - Mix well. - Reserve.
- Pico de Gallo: (Is a type of sauce commonly used in Mexican cuisine. Usually it has some hot pepper like Jalapeño or similar, but I don't use it)
- - Chop the coriander.Coriander.
- - Cut the tomatoes into small pieces.Tomatoes.
- - Cut the red onion in fine julienne.Red onion.
- - Add a splash of lime juice.Limes.
- - Add salt and olive oil.Salt., Olive oil.
- - Mix well. - Reserve.
- Chicken: - Marinate the chicken in the fridge for about an hour with black pepper, paprika, coriander powder, rosemary and olive oil.Black pepper., Olive oil., Chicken mini fillets., Coriander powder., Sweet Paprika., Rosemary.
- - Cut scallions. Preferably only the green part but this is to taste.Scallions.
- - After marinated, sauté the chicken over high heat with the scallions, olive oil and salt.Olive oil., Chicken mini fillets., Scallions., Salt.
- - The mini fillets are cooked very quickly over high heat and in minutes they are ready to eat. Like the breast, if they are overcooked they get dry. Juicy point and little golden color is very important.
- - Then simply assemble the tacos with the fillings you want. Enjoy!Taco Shells.
Video
Notes
- For this Tacos recipe I use chicken mini fillets. They sell them in any supermarket. (Although the most common option is to make them with grilled chicken thigh).
- If the tacos are small, a mini fillet per taco is enough and the size matches very well.
- Later I will make another recipe including the dough. In this case, I use dough bought in a supermarket. (It is sold in many supermarkets).
- Usually I don't eat spicy. But this is a recipe that it's perfect to use them and it is the most common thing to do it.
- Later I will make another recipe including the dough. In this case, I use dough bought in a supermarket. (It is sold in many supermarkets).
- Usually I don't eat spicy. But this is a recipe that it's perfect to use them and it is the most common thing to do it.