Quick and easy tacos
Get ready to be the hero of your family when they sit down to this delicious taco dinner.
SERVES
4
Ingredients
- 900 grams lean ground chicken
- 2 tablespoons vegetable oil
- 1 tablespoon sweet paprika
- 1 teaspoon coarsely ground black peppercorns
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander seeds
- Kosher salt to taste
Toppings:
- 16 x 4” corn tortillas or tortillas of your choice
- 1 cup finely julienned iceberg lettuce
- 4 tablespoon finely chopped chives
- 1 cup grated queso fresco or medium firm cheese of your choice
- 2 teaspoon picked fresh thyme
- 4 fresh lime wedges
For the smoked paprika sauce:
- 3 tablespoons sour cream
- 1 tablespoon mayonnaise
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
Directions
- Preheat a pan to high heat and add oil.
- Place chicken in the pan and sprinkle remaining ingredients all over top of raw chicken. Allow chicken to brown before moving it around in the pan.
- Flip the chicken with a spatula and break it up, making sure the chicken is nicely browned before aggressively breaking it up into little spiced meat nuggets of goodness.
- Allow the meat to brown evenly and get crunchy bits.
- Remove from heat and keep warm.
- Cooking the spiced chicken should take a total of six to ten minutes.
For the paprika sauce:
- Combine all ingredients in a bowl and set aside.
To assemble:
- Slightly warm tortillas in oven or in a pan on the stovetop
- Double stack the corn tortillas and spread a spoonful of smoked paprika sauce all over the top tortilla.
- Place spiced chicken and remaining toppings of your choice on top of the sauce, squeeze with a bit of fresh lime wedge and enjoy.
