SPICY CHICKEN SOFT TACOS

I just love making soft tacos for a family dinner, everyone gets to stuff their taco to their own design and there is always lots of noise until they start the face stuffing lip smacking enjoyment of eating them and that is why I love food and my family

Prep time: 15 minutes / Flat bread Proving time: 1 hr / Cooking time: 10 minutes

Ingredients

(Serves 4)

Marinade For The Chicken

4 chicken breasts sliced

1 tsp cumin

1/4 tsp paprika

1 tsp sea salt

1/2 tsp black pepper

3 tbsp fresh coriander

1 lime juiced

2 tbsp coconut oil for cooking the chicken

1 red pepper sliced

1 green pepper sliced

1 onion finely sliced

2 tbsp coriander

12 flour or corn flat breads, recipe below to make your own.

Place all the ingredients except the coconut oil in a bowl and combine, leave in the fridge to marinate for half an hour.  Meanwhile make the guck olé and salsa accompaniments.

Place the mashed avocado in a bowl and mix in half of the spring onions, red pepper, jalapeno, garlic, and lime juice along with one tbsp of the coriander, mix well, taste and adjust seasoning if required.

Next for the salsa place the tomatoes in a bowl and add the rest of all the ingredients, spring onion, garlic, red pepper, salt, coriander and lime, mix to combine and adjust seasoning if needed.

To cook the chicken heat a skillet nice and hot, add the coconut oil and sear the chicken for around 5-7 minutes until just cooked add the peppers, onions and a dash of water mix to combine and cook for a further minute until the water has thickened to make a little sauce from all the gorgeous flavours in the pan, serve in the skillet on the table family style with all the accompaniments and enjoy the hustle and bustle of a great family moment in time.

Accompaniments 

1 large tub sour cream

1 avocado mashed

4 tomatoes roughly chopped

2 spring onions chopped

1/2 red pepper finely chopped

2 cloves garlic grated

1 jalapeno diced

1 lime juiced

2 pinches sea salt

3 tbsp fresh chopped coriander 

Speedy Flat Breads

(Makes 8-10)

500g 00 flour

50g olive oil 

10g sea salt

15g dried yeast (optional)

320g water

Place all the ingredients in a large bowl and combine to form a ball of dough, turn out on to a slightly floured work top and knead for seven minutes until smooth and springy, leave covered in a bowl at room temperature for at least one hour.  Divide in to 8-10 equal balls and roll out to approx 6" circles.  

Heat a non stick frying pan hot and cook each flat bread for around a minute on each side, wrap up in a warm tea towel to keep warm until serving.