Easy Chicken Tacos Recipe
Tacos have become a much loved dish here in the UK and a popular choice for a tantalising evening dish. Fun to assemble and delicious to dine on, tacos are a firm favourite for family feasts.
This latest recipe from Harvey Ayliffe shows you how to make your very own homemade taco shells, filled to the brim with succulent spicy shredded chicken.
This may seem a lot of ingredients but it is a very simple, quick and easy recipe to follow. Feel free to use a store bought taco seasoning or small corn tortillas. The degree of spice can be easily altered to your own preference.
- 4 Large Chicken Breasts (skinless)
- 1 tablespoon Coriander
- 1 tablespoon Cumin
- 1 tablespoon Smoked Paprika
- 0.5 tablespoons Oregano
- 0.5 tablespoons Onion Powder
- 0.5 tablespoons Garlic Powder
- 0.5 tablespoons Cayenne Pepper
- 0.5 tablespoons Salt
- 1 tablespoon Soft Brown Sugar
- 250 grams Masa Harina
- Salt
- 350ml Warm Water
- 0.5 Large Red Onion (Sliced into roughly 5mm rings)
- 0.5 cups Red Wine Vinegar
- 1 tablespoon Soft Brown Sugar
- 4 Tomatoes (Halved)
- 1 Red Onion (Quartered)
- 2 Red Chillies (Halved and Seeded)
- Corander Stalks
- 1 Ancho Chilli (Reconstituted in water, skin and seeds removed)
- 0.25 cups Vinegar
- 0.25 cups Sugar
- 1 tablespoon Olive Oil
- 1 tablespoon Smoked Paprika
- Feta Cheese
- 1 Avocado (Sliced)
- Coriander (Chopped)
- 1 Lime
Mix everything well, add to chicken breast and marinade for up to 24 hours.
After chicken has been marinated for at least 2 hours, in a hot pan with some oil seal chicken off well on each side. If black-ness occurs do not worry as it is the sugar crystallising.
After you have a nice sear on each side place into a 200 degree oven and cook until it is at 70 degrees when tested with a probe.
Remove from the oven and leave to cool, then shred the chicken with 2 forks and season with salt and a good squeeze of lime juice. Ensure that it stays warm.
Place masa and salt into a bowl
Add 250ml of the warm water and mix until a ball is formed.
Roll into small smooth balls that can be flattened without cracking, continue to add water until no cracking appears. The balls should be roughly 30g each.
Place the balls onto 2 pieces of silicone paper and flatten with a saucepan.
Place onions into a bowl and season well with salt, this will soften the onions.
Once this has occurred pour your cooled vinegar and sugar mix over them and stir.
Once pressed, seal on each side in a dry hot pan for roughly 1 minute or until golden brown. They should puff up and be kept warm for serving.
In a hot pan sear your onions, tomatoes, garlic and chillies till they are blackened.
Now add your ancho chilli and it’s liquid, vinegar and sugar, coriander stalks, olive oil, salt and smoked paprika.
Simmer for a few minutes then blend into a smooth salsa consistency.
To serve, place all components in the middle of the table for a self serve style, or individually build each taco starting with chicken, salsa, avocado, feta, pickled onions, coriander and a squeeze of lime to finish.
To recreate these tantalising chicken tacos, make sure you use our succulent chicken breast. Available to buy in 5kg packs, our bulk chicken breast is perfect for meal prep or family dinners such as this. For more recipes, be sure to check our the rest of our food blog where you will find plenty of mealtime inspiration.