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Light lunches & simple suppers<br />
Tangy chicken tacos<br />
Makes 4 small portions<br />
• 2-3 chicken breast fillets<br />
• 8 tacos or 4 tortillas<br />
• 1 red chili, thinly sliced<br />
• 1 bunch spring onions,<br />
chopped<br />
• 1 red pepper, thinly sliced<br />
• 1 little gem lettuce,<br />
shredded<br />
• 1 mango, skinned and cut<br />
into slivers<br />
• 1 crushed clove garlic<br />
• handful of coriander,<br />
roughly chopped<br />
Taco dressing<br />
• Juices from the cooked<br />
chicken<br />
• ½ tsp paprika<br />
• ½ tsp cumin powder<br />
• Juice and zest of a lime<br />
• 1 tbsp honey<br />
1If you are using tortillas,<br />
make the taco ‘containers’<br />
by pushing them gently into<br />
a muffin tin - this will make<br />
a bowl shape, then oven bake<br />
them for 3 minutes or so - just<br />
until they hold their shape<br />
(i.e. don’t overbake them).<br />
Alternatively you can use premade<br />
taco shells, or simply<br />
roll the ingredients in the soft<br />
tortillas.<br />
2Gently fry (or poach)<br />
the chicken breasts for<br />
approximately 20 minutes,<br />
until cooked right through<br />
and evenly browned on both<br />
sides. Leave to cool slightly<br />
and keep the cooking juices.<br />
Shred or slice the chicken when<br />
cool. Make the dressing by<br />
combining paprika, cumin,<br />
lime juice and honey, then<br />
mix into the chicken and<br />
vegetables, pile into taco shells<br />
and serve. Shown here served<br />
with tomato salsa, made by<br />
chopping an onion, 3 tomatoes<br />
(skin removed), juice of half a<br />
lemon, a handful of chopped<br />
coriander.<br />
<br />
115 wealdentimes.co.uk
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