Paleo Chicken Tacos Recipe 415 Food

LIGHTER CHICKEN TACOS

Steps:

• Mix the oil with the cumin and paprika on a large plate. Sit the chicken on the plate and rub the spiced oil all over it. Season with pepper and a pinch of salt, then cover and set aside while you prepare the salsa.
• Heat the grill to high for 10 mins. Meanwhile, line a large baking tray with foil and lay the tomatoes (cut-side up) on it, along with the pepper and red onion. Brush the oil over the onion, and season the tomatoes and onion with pepper. Grill for 12-15 mins, turning the tomatoes and onion halfway through, until well charred. Remove (leaving the grill on) and set aside to cool - put the pepper in a bowl and cover with cling film so that it's easier to skin later.
• For the guacamole, put the avocado in a bowl and briefly mash with a fork, leaving some chunky pieces for texture. Gently mix in the lime juice, spring onions, coriander and chilli flakes. Season with pepper and a pinch of salt.
• Re-line the baking tray with foil and lay the chicken on it, plump-side up. Grill for about 10 mins until cooked - there is no need to turn it. Meanwhile, scoop out and discard as much of the seeds and juice from the tomatoes as you can (so the salsa isn't too wet), leaving the pulp and charred skin. When the pepper is cool enough to handle, peel off and discard the skin. Chop the tomatoes and onion, and dice the pepper. Combine in a bowl with the lime juice, cumin, chilli flakes, some pepper and a pinch of salt.
• When the chicken is cooked, remove from the grill, cover loosely with foil and set aside for 5 mins.
• Heat oven to 180C/160C fan/gas 4. Cut the chicken into chunky slices and spoon over the juices. When ready to serve, lay the taco shells on a baking sheet and warm through for 2-3 mins. Serve the chicken, taco shells, yogurt, lettuce, coriander and lime wedges in separate bowls, so that everyone can build their own tacos.

PALEO CHICKEN TACOS RECIPE - (4.1/5)

Steps:

• Seed and stem the chiles and soak them in the vinegar. Separate the leaves of the lettuce and remove the tough white core from the inner leaves. Wash the leaves, spin them dry, and set them aside. Pour the stock or water into a pot and bring it to a boil. Add the chicken, wait for the stock to return to a boil, then reduce to a simmer. Poach the chicken just until cooked through. Reserve the cooking stock and allow the chicken to cool until it can be shredded by hand. Pull the chicken apart into small shreds (see photo) and place it in a large bowl. Heat the oil over medium heat in large pan or skillet. Add the garlic and onion and cook for 5 to 7 minutes, or until soft. Drain the chiles and add them to the skillet with the tomatoes. Cook until the tomatoes release their juices and the chiles have become soft, about 7 minutes. Add the cumin and season with salt (if using) and pepper. Carefully transfer the vegetables to a blender and blend until smooth. Add just enough of your reserved stock to make the mixture smooth and creamy but not watery. Pour just enough of the sauce (probably half to three-fourths) onto the chicken to create a pasty taco filling. You can freeze the remaining sauce for your next taco night. Spoon two heaping tablespoons of filling into each lettuce shell. Top with grape tomato, avocado, a squeeze of lime, and a few drops of hot sauce.