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Chicken Tacos Recipe - Makes 12
Ingredients
Filling:
2 cups (10 oz) ground cooked chicken
1/3 cup (2 1/2 oz) cream cheese
3 tablespoons chopped blanched almonds

Red Chilli Salsa:
1 1/2 tablespoons olive oil
1 scallion (spring onion), finely chopped
3 fresh chillis, with seeds removed and finely chopped
1 garlic clove, peeled and grated
3 tablespoons tomato puree (paste)

Tacos:
12 soft tortillas
Vegetable oil for deep frying
1 green bell pepper (capcisum) with seeds and core removed and cut into thin (1/4 inch) strips
1 cup (8 fl oz) sour cream
Method
Filling:
Put the chicken, cream cheese and almonds into a bowl and mix well
Season with salt and pepper as needed and mix well

Red Chilli Salsa:
Heat the oil in a medium saucepan over a medium heat
Add the scallion, chillis and garlic and fry for 4 minutes, stirring regularly
Add the tomato puree, mix well, reduce the heat and simmer for 2 minutes, stirring regularly
Remove from heat and set aside

Tacos:
Heat the vegetable oil in a large saucepan over a medium heat
Cook the tortillas, a couple at a time, until they are soft
Remove the cooked tortillas from the oil, put onto absorbent kitchen paper and dab with kitchen paper to absorb the excess oil
Spread a spoonful of filling (1/12th of the filling) onto a tortilla
Roll the tortilla and secure the lower end with a wooden toothpick
Repeat the above process with all of the tortillas
Put some green bell pepper, some sour cream and some salsa on the top of each taco
Serve
 
Recipe submitted by Richard Sims on 31 March 2008

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