One of my favourite simple & quick dinners! Perfectly seasoned Chicken layered on a flour or corn tortilla with guacamole, salsa, grated cheese and a crisp Mexican
coleslaw!
INGREDIENTS
Chicken:
1 pkg. Chicken Breast Fillets, cut into bite sized pieces
2 tbsp Olive oil
1 tsp Salt & Pepper
1 tbsp Fajita Mix (Combine in a small bowl or jar, stir or shake to combine):
· 1 tbsp Corn Starch
· 2 tsp Chili Powder
· 1 tsp Salt
· 1 tsp Paprika
· 1 tsp White Sugar
· ½ tsp Onion Powder
· ½ tsp Garlic Powder
· ½ tsp Cumin
· ¼ tsp Cayenne Pepper
Taco Shells (the small size of either Corn or Flour or both!)
Salsa & Grated Cheddar Cheese
Guacamole:
3-4 avocado’s, smashed up with 2 tbsp Sour Cream, 1 tbsp McCormack’s Roasted Garlic & Red peppers, ½ tsp Salt & Pepper
Mexican Coleslaw:
1 14 oz. pkg. Prepared Coleslaw (a purple, green cabbage & carrot mixture)
3-4 Green Onions, diced
½ English Cucumber, diced
1 Red, Yellow or Orange Pepper, diced
Dressing:
3 tbsp Sunflower oil
½ Lemon (or lime), juiced
2 cloves Garlic, pressed
1 tbsp Honey
1 tsp Cumin, Oregano
1 pinch Red Pepper Flakes
½ tsp Salt & pepper
INSTRUCTIONS
Chicken:
In a medium to large frying pan heat 2 tbsp of olive oil. Add in chicken, fajita seasoning as well as salt & pepper, cooking until chicken is golden brown (about 5-8 minutes) stirring every so often. Keep warm until you make up the tacos.
Mexican Slaw:
In a medium bowl combine coleslaw mix, diced cucumbers, peppers & green onions. Then in a small bowl combine listed dressing ingredients and mix with a whisk until combined. Pour over assembled slaw and toss to combine.
To make Tacos:
Start with a flour or corn taco shell (or two!) layer on guacamole, salsa, Mexican Coleslaw, grated cheese and chicken, then enjoy!
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