Description
A double-layered crisp and tangy Taco treat!
Ingredients
Scale
For the meat
- 250 gm minced chicken (you can use pork, beef or tofu)
- 3 cloves of garlic, finely chopped
- 1 onion. Slice 3/4 thin and lengthwise and the dice the remaining 1/4
- 1 medium jalapeno, seeds removed and sliced lengthwise
- 2 tablespoons olive oil
- Salt & Pepper to taste
For the sauce
- 2 tablespoons mayonnaise
- 1 teaspoon paprika
- 1 teaspoon red chili flakes
- ½ teaspoon lemon juice
- Salt & pepper to taste
For the salad
- 2 lettuce leaves, finely chopped
- 1 tomato, finely diced
- 1 teaspoon chopped fresh coriander or parsley
- 1 teaspoon balsamic vinegar
- ½ teaspoon olive oil
- A pinch of salt & pepper
Others
- 4 corn taco shells
- 4 whole-wheat tortillas
- Grated cheddar cheese
Instructions
Prepare the chicken
- Heat the oil in a non-stick pan. Add the onions (3/4 that was sliced lengthwise), garlic and jalapeno and stir till the onions are transparent. Add the chicken and the remaining dry spices. Cover and cook till the chicken is fully cooked. Open cover, sauté on high heat to dry and liquid and keep aside.
Prepare the sauce and salad
- Combine all ingredients for the salad and the sauce in two separate bowls. Mix well and keep aside.
Put it all together
- Put 1 teaspoon of the prepared sauce at the bottom of a corn taco shell. Top this with 3 tablespoons of the minced chicken and a generous portion of the salad. Warm a flour tortilla and then place the taco shell in between the tortilla. Top with grated cheese and serve immediately.
- Prep Time: 10 mins
- Cook Time: 20 mins