Chicken Tacos
spicy and cheesy shredded chicken tacos!
Ingredients
Chicken Marinade
- 1 red pepper sliced
- 1 yellow pepper sliced
- 2 medium red onions sliced
- 4 chicken thighs skinless
- ⅓ tbsp garlic powder
- ⅓ tbsp parsley
- 1 tsp cayenne
- ⅓ tsp chilli flakes
- 2 tsp salt or to taste
- 1 tsp black pepper
- 4 tbsp rapeseed oil
Tacos
- 180 ml passata
- 4 tbsp water
- 10 tacos
- 100 g cheddar cheese grated
- 100 g mozzarella cheese grated
- 4 tomatoes chopped finely
- handful coriander chopped finely
Instructions
- In a large bowl add the chicken thighs, peppers, red onions, spices and rapeseed oil. Marinate for 30 minutes in the fridge.
- Fry the chicken thighs on a medium heat in a non-stick pan for 8 minutes on each side or until golden brown. Remove from the pan and shred the chicken using either a hand blender or two forks.
- In the same pan, add the peppers and the onions and fry on a medium heat for 5 minutes.
- Add the passata and water to the peppers and onions. Cook for 6-7 minutes on a medium low heat, stirring every so often. Add the shredded chicken into the pan and cook for a further 3 minutes.
- Dip each side of each taco shell into the shredded chicken and set aside.
Compilation of the Tacos!
- In a frying pan add the taco, layer with a generous sprinkle of mozzarella and cheddar cheese, two tablespoons of the shredded chicken taco mixture, tomatoes and coriander. Flip the taco and cook until golden brown on both sides.