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Thursday, 19 April 2012

Mexiday! Orange and chipotle chicken tacos

Believe it or not, we have tacos for dinner once a week. Boring, right? WRONG! I guarantee we never eat the same tacos twice! This is mostly due to the way I cook as I like to throw together a little bit of this and a little bit of that. But that's not how most people cook, so I'll try to document some of my more popular concoctions.

These orange and chipotle chicken tacos are especially quick and easy and popular with little tummies too. If you can't find Chipotle, you could use smoked paprika instead.

500gr chicken breasts, sliced into strips
1 c orange juice
1 tsp chipotle powder or 1 whole chipotle chilli (or more or less to taste)
1 tsp coriander powder
1 tbsp honey

- Mix together the juice, chipotle, coriander and honey together. If you are using a whole chilli, blend the ingredients together to make up the marinade.
- Marinate the chicken for at least 20 minutes in the refrigerator.
- While the chicken is marinating, get your fillings organized - our favorites for these tacos is my Tomato and Corn Pico de Gallo and Greek style yoghurt. Don't forget to get your tortillas or taco shells ready too.
- Heat a frypan on medium flame.
- Drain the chicken from the marinade and cook in batches until cooked through. (if you try to cook all the chicken in one go, it will stew and get tough)
- Once the chicken is cooked, pop it all back in the hot pan to warm through.
- Finally, take it to the table with your warm tortillas (or taco shells) and your favorite fillings so everyone can make their own. Mmmmm!

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