recipes
Spicy chicken tacos with sour cream and green pepper salsa
2012-05-15
Ingredients
For the chicken
- 1 tbsp olive oil
- 2 cloves garlic, finely chopped
- 1 chicken breasts, cut into thin strips
- 1/2 red onion, thinly sliced
- 1 can of cannellini beans, drained and washed
- 1/2 red chilli, finely chopped
- Juice of a lime
- 2 tbsp chopped of coriander, chopped
- 2 tbsp sour cream (DISCOVERY)
- Fresh seasoning
For the salsa
- 2 tomatoes, de-seeded and chopped
- 1/2 green pepper, finely chopped
- ½ red onion, finely chopped
- 1/2 red chilli, finely chopped
- Juice of a lime
- 1 tbsp olive oil
You will also need
- 10 taco shells (DISCOVERY)
- 50g cheddar cheese, grated
- 1 extra tbsp sour cream (DISCOVERY)
Method
Start this recipe by preparing the chicken filling. Heat the oil in a pan and quickly fry the garlic for 2-3 minutes. Add in the chicken strips and fry for 4-5 minutes, or until the chicken strips are cooked. Remove the pane off the heat and add in all the remaining ingredients. Season well with salt and pepper and mix well. Put this mixture aside while you prepare the salsa. To make the salsa, just mix together all the ingredients in a small bowl. Next, warm up the taco shells in an oven for just 3-4 minutes, then fill each warm taco with a spoon of salsa, and a generous helping of the chicken mixture. Stuff some grated Cheddar cheese on top and finish with a dollop of extra sour cream.
Suggested accompanying wine: DELICATA Pjazza Regina Rose I.G.T. Maltese Islands
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