Spiced Chicken Tacos with Charred Salsa and Guacamole
Main Course
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Cook Time
1 h
Servings
4
Difficulty
Medium
Prep Time
40 Min
Description
Diese spiced Chicken Tacos sind ein absolutes Highlight für jede Sommerparty! Das Rezept kombiniert zartes, gewürztes Hähnchenfleisch mit einer rauchigen, gegrillten Salsa und einer cremigen Guacamole. Ich mache die Salsa gerne etwas schärfer, aber das ist natürlich Geschmackssache. Die Zubereitung ist zwar etwas aufwändiger, aber das Ergebnis ist es definitiv wert. Die Tacos sind reich an Proteinen und Gemüse, also eine gesunde und leckere Mahlzeit. Perfekt zum Teilen mit Freunden und Familie!
Ingredients (20 ingredients)
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2 tsp rapeseed oil
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1 tsp ground cumin
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1 tsp smoked paprika
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450 g skinless chicken breasts
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4 piece medium tomatoes
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1 piece red pepper
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1 piece small red onion
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0.25 tsp rapeseed oil
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2 tsp lime
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0.25 tsp ground cumin
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1 pinch chilli flakes
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2 piece medium-sized ripe avocados
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4 tsp lime juice
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2 piece spring onions
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3 tbsp chopped coriander
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1 pinch chilli flakes
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8 piece corn tacos
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8 tsp 0% Greek yogurt
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2 piece Little Gem lettuces
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1 piece chopped coriander
Preparation (8 steps)
Chicken preparation
Mix 2 tsp rapeseed oil, 1 tsp ground cumin, and 1 tsp smoked paprika on a large plate. Place 450g skinless chicken breasts on the plate and rub the spiced oil all over. Season with pepper and a pinch of salt, then cover and set aside while you prepare the salsa.
Charred vegetables
Line a large baking tray with foil and lay 4 medium tomatoes (cut-side up) on it, along with 1 red pepper and 1 small red onion. Brush the onion with ¼ tsp rapeseed oil, and season the tomatoes and onion with pepper. Grill for 12-15 mins, turning the tomatoes and onion halfway through, until well charred. Remove (leaving the grill on) and set aside to cool – put the pepper in a bowl and cover with cling film so that it’s easier to skin later.
Guacamole preparation
Put 2 medium-sized ripe avocados in a bowl and briefly mash with a fork, leaving some chunky pieces for texture. Gently mix in 2 tsp lime, ¼ tsp ground cumin, a good pinch of chilli flakes, 2 spring onions, and 3 tbsp chopped coriander. Season with pepper and a pinch of salt.
Grilling the chicken
Re-line the baking tray with foil and lay the chicken on it, plump-side up. Grill for about 10 mins until cooked – there is no need to turn it.
Salsa preparation
Scoop out and discard as much of the seeds and juice from the tomatoes as you can (so the salsa isn’t too wet), leaving the pulp and charred skin. When the pepper is cool enough to handle, peel off and discard the skin. Chop the tomatoes and onion, and dice the pepper. Combine in a bowl with 4 tsp lime juice, ¼ tsp ground cumin, a good pinch of chilli flakes, some pepper and a pinch of salt.
Chicken slicing
When the chicken is cooked, remove from the grill, cover loosely with foil and set aside for 5 mins. Cut the chicken into chunky slices and spoon over the juices.
Warming the tacos
Heat oven to 180C/160C fan/gas 4. When ready to serve, lay the 8 corn tacos shells on a baking sheet and warm through for 2-3 mins.
Serving
Serve the chicken, taco shells, 8 tsp 0% Greek yogurt, 2 Little Gem lettuces, chopped coriander and lime wedges in separate bowls, so that everyone can build their own tacos.
Finished cooking? Great! 🎉
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Created by
Sophia Johnson
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