Recipes CHICKEN TACO BOWL
CHICKEN TACO BOWL
We’re pretty serious about cooking in the Cape Herb & Spice kitchen, but we also love to have fun with our food. Tacos are always an easy dinner winner, even more so when you manage to turn it into bowl food! Follow our easy steps and make your own taco bowl, then stuff it with all the yummy good things any self-respecting taco should contain.
- WHAT YOU WILL NEED -
- 1 lrg soft flour tortilla
- olive oil
- 1 lrg free range chicken breast, finely sliced
- 1 sml red onion, finely sliced
- 1 sml clove garlic, finely sliced
- 1½ tsp Cape Herb & Spice TACO SPICE
- 2 Tbsp barbeque sauce of your choice
- FOR SERVING
- tomato salsa (finely chopped baby tomatoes, red onion, deseeded red chilli and coriander with a drizzle of olive oil and lime)
- guacamole or diced avo
- grated Cheddar
- black beans
- coriander leaves
- iceberg lettuce, sliced into fine ribbons
- sour cream or plain yoghurt
- METHOD -
You need two same-sized oven-proof bowls to shape your taco bowl. Turn one of the bowls upside down and paint the outside lightly with olive or vegetable oil. Drape the tortilla over it. Dab the tortilla lightly all over with more oil and place the second bowl on top of the tortilla to weigh it down and allow it to keep its shape as it bakes. Bake in a 160ºC oven for 10-15 minutes until the edges of the tortilla just start to brown. Remove from the oven and allow tortilla to cool on the bowl – it hardens as it cools.
Lightly salt the chicken strips and fry the chicken and onion with a tablespoon of olive oil for 5 minutes. Now add the garlic and Cape Herb & Spice Taco spice blend and fry for a few seconds. Turn the heat right down, add the barbeque sauce and water and fry for another minute or two until the chicken is completely cooked. Taste and add more salt if needed. Spoon chicken and taco ingredients into your taco bowl and dig in. You may want a spoon and a fork, but what you’ll really be using is your hands. Messy food fun!
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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