Amy’s birthday last week called for a little celebration. And what better way to celebrate than with a Mexican food fiesta!
The best thing about tacos, and a lot of other Mexican food for that matter, is that it is very ‘social’ food. It’s so enjoyable putting everything in the middle of the table and watching everyone get involved, filling their tortillas with whatever they desire and then digging in.
This is a really simple chicken dish to put together but is so flavoursome and quite versatile. You could have it in a regular wrap, instead of a tortilla, or even as it is with a bit of a side salad.
It really is amazing, however, with homemade corn tortillas, still warm from the pan. Yum!
SERVES 6-8
800g chicken thigh fillets, preferably free range
2 tsp cumin
2 tsp paprika
1 ½ tsp salt
Juice of 2 limes
2-3 tbs olive oil, for cooking
12 corn tortillas (make your own if you have time. You can find the recipe is here)
To serve:
Shredded lettuce
Diced tomato
Chilli mayonnaise
Jalapeno peppers
Sliced avocado
Place the chicken in a medium sized bowl. In a small bowl, mix the cumin, paprika and salt. Sprinkle this over the chicken and toss it around.
Squeeze over the lime juice and give everything another good mix. Let this marinade for at least 30 minutes or more.
Heat oil in a large frypan. Add the chicken and cook for 6-8 minutes on each side. Make sure they are cooked through. The cooking time may vary slightly depending on thickness. If you have a smaller frypan, you may have to cook the chicken in two batches.
Cover with foil and let it rest for 10-15 minutes then cut it all up into small pieces.
Serve on corn tortillas and top with lettuce, tomato, avocado, jalapenos and chilli mayonnaise.