Chicken Tacos
10 Servings
Watch The Cooking Video
If you looking for a rice substitution recipe, yet light and easy to cook for the family, try our Chicken Taco recipe. It is blend with tangy, sweet and savoury flavours and easy to cook.
| 10 pcs | Soft Tortilla Bread |
Ingredients (A): Mexican Chicken
| 10 pcs | Boneless Chicken Thigh |
| 1 tbsp | Olive Oil |
| 2 cloves | Garlic, minced |
| 1 tbsp | Lime Juice |
| 1 tbsp | Cumin Powder |
| ½ tbsp | Paprika Powder |
| ½ tsp | Dried Oregano |
| ¼ tsp | Crushed Black Pepper |
| 1 tsp | Corn Starch |
| 2 tbsp | TUMIX® Chicken Stock |
Ingredients (B): Tomato Salsa
| 6 | Tomatoes, medium-sized, medium-diced |
| 1 | Shallot, medium-diced |
| 1 | Green Bird’s Eye Chili, sliced |
| 2 | Lime, juice squeezed |
| ½ cup | Coriander Leaves, chopped |
| ¼ tsp | Dried Oregano |
| ¼ tsp | Cumin Powder |
| ½ tsp | Sugar |
| 1⅛ tsp | AJI-SHIO® Flavoured Black Pepper |
Method: Mexican Chicken
- Mix all ingredients (A) with TUMIX® and marinate the chicken refrigerate overnight.
- Heat up oil and grill the marinated chicken on medium heat for about 7 minutes.
- Flip the chicken and cook for another 6-7 minutes or until cook through.
- Ready to be serve.
Method: Tomato Salsa
- Mix all ingredients (B) with AJI-SHIO® Flavoured Black Pepper.
- Ready to be serve.
Method: Assembling Chicken Taco
- Heat up tortilla on a pan until both side slightly brown.
- Stuff the tortillas with Mexican chicken and tomato salsa. Fold into two or place it on taco rack.
- Ready to be serve.
AJI-SHIO® Flavoured Pepper Recipes
TUMIX® Chicken Stock Recipes
