There are times when Twitter is completely inspirational, and tonight was one of those times. I knew I wanted tacos (who doesn’t love tacos? It’s like eating crisps and pretending you’re a grown-up), and had chicken ready for them. But how to season? I’d made them a dozen times. Casting around on Twitter, @karohemd came up with the nub of this recipe, and it’s him I dedicate this sweet-spicy dinner treat to him. Thanks Ozzy!
Karo tacos (serves 4):
3 chicken breasts, diced
1 clove of garlic, finely diced
1 teaspoon hot smoked paprika
1 teaspoon dried thyme
1 tablespoon red wine vinegar
Zest of ½ an orange
1 onion, sliced
3 peppers, sliced
½ teaspoon coriander
1 tin cherry tomatoes
- Put the chicken in a bowl along with the garlic, paprika, thyme, vinegar, a splash of oil and salt & pepper. Combine and cover to marinate for at least an hour, more if you have time.
- Get a large pan over a lowish heat and add some oil. Add the onions and peppers and stir-fry for about 10 minutes, or until the veg starts to soften. Add the coriander and some seasoning and stir well.
- Throw in the tomatoes and raise the heat. Simmer briskly to reduce some of the tomato liquid (tacos don’t work too well with soggy fillings!). Heat the tacos according to the packet instructions.
- Now push the veg to the sides of the pan to make some space, then fry the chicken alongside everything. When the chicken is coloured all over stir everything together and continue cooking until the chicken is done. Serve with guacamole, salsa, jalapenos and all those other yummy Tex-Mex garnishes.