Almost everyone likes tacos, mainly because you get to put whatever you want on them, they are easy to prepare and it’s a fun challenge to see who can eat the most. Taco night is a tradition in some homes because it’s a crowd pleasing family favourite option.
Most people stick to the standard ‘taco-kit’ option: mince, tomato, lettuce and cheese or maybe get creative with guacamole and sour cream. Not surprisingly though there are many different types of tacos filled with beef, pork, chicken and seafood, even the taco shells can be hard of soft, thick or thin. Here is a great new recipe try to spice up your next taco night:
Ingredients (serves 4)
- 1 whole chicken breast cut into thin strips
- One packet of soft taco shells or corn tortillas, prepared as per packet instructions
- Half a fresh pineapple, cut into small chunks
- Half a bunch of fresh mint, finely chopped
- Half a cup toasted dried coconut shaving
- Half a cup of shaved almonds
- Small can/jar of Chipotles Peppers in Adobo sauce (if unavailable some Mexican-style hot sauce)
- Crushed garlic
- Lemon juice
- Cheeks of one red and green capsicum
- Fresh coriander and/or parsley, finely chopped
- White onion, finely diced and rinsed in ice cold water
- Lemon/lime wedges
- Start by marinating the chicken at least 4 hours in advance. Combine chicken and marinade ingredients on a bowl, mix well cover and refrigerate.
- When ready to cook, allow chicken to come back to room temperature and meanwhile set a large saucepan to medium high heat
- Turn your grill on high and place your capsicum cheeks skin side up underneath. Coat each cheek with a little olive oil. Keep an eye on these as they can burn easily. You are looking for a nice blackening but not burning, should take 5-8 minutes.
- Add some oil to the pan and start cooking your chicken but avoid turning it too often. You want the marinade to begin charring a little bit on the surface – this also helps seal in the natural juices in the chicken. Should take 8-10 minutes.
- While this is happening, take a large bowl and throw all the pineapple salsa ingredients in and gently mix. You don’t want to make this too much in advance because the liquids in the pineapple will soften the nuts and coconut and affect the overall crunchy texture you want in the salsa.
- Once the capsicum is cooked and blackening, remove and allow to cool before slicing into thing strips. Combine in a bowl and drizzle with some olive oil and set aside.
- To serve, place some capsicum on your taco/tortilla, then some chicken, then pineapple salsa, herbs and diced onion. Squeeze some lemon or lime juice on top to taste and eat immediately. Not that you’d be able to wait!