Chicken Tacos
SERVES 4
INGREDIENTS:
FOR THE CHICKEN:
4 Chicken Breasts (skinless & boneless) or Chicken Stock Chicken (shredded)
2 TBLS Sesame Oil
2 tsp. Cumin (ground)
1 tsp. Paprika (ground)
S&P (season to taste)
FOR THE ASIAN SLAW:
2/3-Cup Asian Mayo
250g Asian Slaw
1/2-Cup Coriander Leaves
2 Cups Charred Miso Corn
12 Gluten Free Tortilla Rounds
*1 Avocado (smashed w/squeeze lime)
* Sriracha Sauce
METHOD:
1. Whisk sesame oil, cumin, paprika and S&P together in a large mixing bowl, add the chicken breast and toss until well coated, cover and set aside in the refrigerator for 1-3 hours.
2. Meanwhile, mix the Asian slaw and Asian mayo together. Set aside.
3. Heat a large heavy based fry pan over a high heat, Throw in chicken breast and fry sear chicken for roughly 3 – 4 minutes on each side or until golden. If using the shredded chicken stock chicken, combine with sesame oil, spices and S&P. Set Aside.
4. Continue to brush more oil and spice mix on each side, and cooking on both sides, you may wish to brush a little sriracha sauce over the chicken and continue to cook for another 3-4 minutes or until chicken breast is cooked through. Rest chicken aside for 5 minutes.
5. Heat Tortilla rounds, and lay out all remaining ingredients for everyone to build their own taco.
*OPTIONAL