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chicken tacos

Chicken Tacos

Crispy, cheesy chicken tacos with spicy pan-cooked chicken, a crunchy cucumber-carrot salad, and a creamy, smoky sauce.
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Prep Time 15 minutes
Cook Time 40 minutes
Marinating 30 minutes
Total Time 1 hour 25 minutes
Course Side Dish, Snack
Cuisine Fusion
Servings 4 8 tacos

Ingredients
  

For the chicken marinade

  • 500 g boneless chicken cut into bite-size pieces
  • 1 tbsp vinegar
  • 1 tbsp oil
  • 2 tbsp red chili sauce
  • 1 tbsp red chili powder
  • Salt to taste
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp oregano
  • 1/2 tsp chili flakes
  • 1 tsp paprika powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tsp Italian seasoning

For cooking

  • 2 tbsp oil

For the Salad

  • 1 cucumber chopped
  • 1 carrot chopped
  • 1 onion chopped
  • Fresh coriander chopped
  • Dry crushed mint leaves optional
  • Black salt powder to taste
  • 1 tsp vinegar
  • 1 tsp black pepper powder

For the Sauce

  • 2 cups mayonnaise
  • 2 tbsp ketchup
  • 1 tsp chili sauce
  • 1 tsp oyster sauce
  • 1 tsp mustard paste
  • 1 tsp paprika powder
  • 1 tsp garlic powder

For assembling

  • 8 flour tortillas 8-inch
  • Shredded mozzarella cheese as desired
  • Oil for brushing the pan

Instructions
 

  • Mix the chicken with all the marinade ingredients and marinate for 20 to 30 minutes.
  • Heat 2 tbsp oil in a pan, add the marinated chicken, and stir-fry for 4 to 5 minutes.
  • Cover and cook on low to medium heat for 10 to 25 minutes, until cooked through.
  • Uncover and cook for 2 to 3 minutes more, until the water is absorbed and the oil separates.
  • For the salad, combine the cucumber, carrot, onion, coriander, and mint in a bowl. Add black salt, vinegar, and black pepper, and mix well.
  • For the sauce, mix all the sauce ingredients until smooth.
  • Brush a pan with oil and place a tortilla on it. Add mozzarella, top with chicken, fold in half, and toast both sides until light golden.
  • Open the tortilla, add salad and sauce as desired, and fold again. Serve immediately.

Notes

  • Cooking time depends on the size of your chicken pieces; smaller pieces cook in about 10 minutes.
  • The sauce makes about 2 cups, more than you need for 8 chicken tacos. Refrigerate the extra in a sealed jar for up to 4 days.
  • Nutrition is estimated per serving of 2 tacos with about 1 tbsp sauce each.