Chicken Tacos

Tacos are food for the soul! They are comfort food, party food, big event food, and *didn't know what to eat* food. The beautiful mix of flavours on a tiny tortilla lifts spirits across the globe. This chicken taco contains homemade Mexican spice rub, sour cream, hot salsa and tons of fresh veggies. The freshness of the veggies and the heat from the salsa prepare your palette for the more complex flavours of the homemade spice rub and the tartness of the sour cream. These tacos have no leftovers!

Serves: 3

Ingredients

Marination

500g bite-size Chicken thighs

2 tbsp Lime juice

1 ½ tsp Paprika

2 tsp Garlic powder

½ tsp Ginger powder

1 ½ tsp Cajun

1 tsp Cumin

Sour Cream

1 cup Heavy Cream

¼ cup full-fat Milk

2 tsp Lemon juice

Toppings

½ cup Black beans

½ cup Chopped Red onion

3 chopped mini Capsicums

½ cup chopped Tomato

Coriander leaves

Hot Salsa

9 Tortilla

Method

Step 1- Sour Cream

Add heavy cream, full-fat milk and lemon juice to a jar and stir well. Then seal the jar with the lid and shake the jar for 4-5 minutes. Remove the lid, cover the jar with a paper towel, secure it with a rubber band, and leave it on the counter overnight.

Step 2

Next morning remove the paper towel and stir the sour cream till smooth. Then place the lid back and place it in the refrigerator for 2 hours before use.

Step 3- Marination

Add lime juice, paprika, garlic powder, ginger powder, cajun, and cumin and mix well. Then add chicken thigh pieces to the marination and coat the chicken thoroughly. Then cling wrap the bowl and place it in the refrigerator for 2 hours or overnight.

Step 4

Place a pan on the heat, and add 2 tsp oil. Once hot, add the marinated chicken to the pan. Cook the chicken for 2 minutes on each side or until cooked through and slightly charred outside. Heat the tortillas for 30 seconds on each side in the same pan.

Step 5- Assembly

Add 2-3 chicken pieces, 2 tbsp black beans, chopped onion, chopped tomatoes, mini capsicums, and coriander leaves on a heated tortilla. Then add hot salsa and homemade sour cream and serve immediately.

Tips

1. Homemade sour cream will be thinner than store-bought, so don’t worry.

2. You replace lemon juice with white vinegar to make sour cream.

3. Leave the sour cream on the counter untouched for 12 hours.

4. Marinating the chicken helps enhance texture and flavour. For best results, refrigerate the marinated chicken overnight.

5. The internal temperature of cooked chicken is 74℃.

6. Heat the tortilla for 30 seconds on each side as they tend to cook quickly. The longer you cook them, the drier they get.