Chicken Mexican Tacos Recipe | Tacos With Chicken Filling | The Bombay Chef – Varun Inamdar

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner and lower in calories, while chicken thighs are more budget-friendly.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calorie intake, while processed cheese is often cheaper.

Chop 1 onion into small dices.

Chop 1 red pepper into small dices.

Chop 1 green pepper into small dices.

Heat olive oil in a moderately hot pan.

Add the chopped onions and peppers to the pan and sauté.

Add chicken mince to the sautéed vegetables.

Season with salt, paprika, and roasted cumin powder.

Stir well while cooking on high flame.

Crush a few garlic pods and add them to the pan.

Ensure the chicken is completely cooked, then turn off the flame.

Chop another onion for salsa.

Chop 2 tomatoes and add them to a mixing bowl.

Add green chilies to the bowl for salsa.

Sprinkle salt and add lemon juice to the salsa mixture.

Mix the salsa ingredients well and add a few splashes of Tabasco.

Prepare guacamole by cutting 2 ripe avocados and removing the seed.

Scoop the avocado flesh into a bowl and add salt, cream, and lemon juice.

Whisk the guacamole until chunky, not smooth.

Shred lettuce leaves and reserve them for assembly.

Assemble the tacos by placing lettuce in the taco shell, followed by chicken mince, salsa, and a dollop of guacamole.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens