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Soft Chicken Tacos


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Ingredients

4 portion(s)

Chicken Tacos

  • 2 Large Chicken Breasts, cubed
  • 1 onion, Large
  • 30 g olive oil
  • 1 teaspoon Ground Chili powder
  • 1/2 teaspoon Garlic powder
  • 1 tbsp paprika
  • 1/2 teaspoon cumin ground
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1 Lime, Juice
  • 12 Flour tortillas, Either store bought or homemade
  • 1 can Corn

Coriander Cream

  • 1 coriander, small bunch leaves only
  • 300 g sour cream
  • 30 g olive oil
  • 1 Lime, Juice
  • 1 Salt & Pepper, to taste
  • 1/2 red cabbage, Shredded

Guacamole as per EDC

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Recipe's preparation

    Chicken Prep
  1. 1. Roughly chop chicken into 2cm cubes place in a large mixing bowl. Add seasoning- chili, garlic, paprika, cumin, salt and sugar. Once chicken is evenly coated with seasoning set aside

  2. Coriander Cream
  3. 1. Place Coriander into bowl and chop 3 Sec, Speed 5

    2. Scrape sides of bowl, Add sour cream, oil, lime juice and salt & pepper. Puree on 10 Sec, Speed 6

    3. Pour half mixture over shredded cabbage and set aside to soften while meat cooks. Keep the other half to drizzle over tacos.

  4. Shredded Chicken
  5. 1. In a clean bowl, Add onion chop 5 Sec, Speed 5

    2. Scrape sides of bowl, Add oil sautee 3 Min, 100 degrees, Speed 1

    3. Add marinated chicken and lime juice. Cook 8 Min, 100 degrees, Speed 1.

    4. Once cooked use simmering basket to drain excess liquid from bowl (keep as liquid stock for future cooking). Shred chicken 4 Sec, Speed 4 or to desired texture.

    5. Place into thermoserver to keep warm 

     

  6. Taco Assembly
  7. Warm tortillas either over low heat in a frying pan (be careful you don't want them crispy, just warm) or microwave- usually 1 min for a packet of supermarket tortillas.

    Smear Guacamole on the tortilla, add chicken, corn, cabbage and finish with a drizzle of coriander cream.

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Accessories you need

  • Simmering basket
    Simmering basket
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  • Spatula TM31
    Spatula TM31
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  • Measuring cup
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Tip

You can vary the amount of chili powder depending on how hot you like it.

Use any left over chicken with the drained liquid stock to make Mexican tortilla soup.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • I found this to be bland even after stirring some...

    Submitted by Hungry4More on 17. December 2019 - 13:50.

    I found this to be bland even after stirring some of the liquid back into the chicken 🤷🏻‍♀️

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  • Quick, easy and delicious!

    Submitted by melanie-jade on 16. August 2018 - 22:53.

    Quick, easy and delicious!

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  • Very tasty and loved the coriander cream, very...

    Submitted by Monicajdavies on 21. November 2017 - 16:38.

    Very tasty and loved the coriander cream, very refreshing

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  • Are these too spicy for kids

    Submitted by karissalee on 24. May 2015 - 08:33.

    Are these too spicy for kids with the chilli powder?

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  • Mexican food is my fav - this

    Submitted by Kunky18 on 20. October 2014 - 20:13.

    Mexican food is my fav - this recipe was a great change to our usual tacos recipes pre TM5. Loved it! We even made our own tortillas in thermie.

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  • Yum! Made these last night,

    Submitted by kaceyharris1984 on 7. October 2014 - 11:15.

    Yum! Made these last night, was a huge hit, it was so fresh and tasty. Will definately be making again. tmrc_emoticons.)

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  • Looking forward to trying

    Submitted by freekristy on 24. September 2014 - 16:19.

    Looking forward to trying these! Looks yum! By the way, nice plate, is that mine?  tmrc_emoticons.;)

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