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Chicken taco with beetroots

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Chicken taco with beetroots
Chicken taco with beetroots

Tasty chicken taco with a lot of spices, corn, beetroots, some grated cheese and sour cream, served with tortilla chips and a sprig of parsley.

The chicken is cooked until tender and flavorful, the vegetables are crisp-tender, and the spices add a touch of heat.

The cheese and sour cream add richness and creaminess, and the tortilla chips provide a bit of crunch. The parsley is a finishing touch that adds freshness.

TIPS

If you don’t have any taco boats, you can serve the chicken taco over rice or noodles.

Time

30 min

Serve

4 persons

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INGREDIENTS

8 taco boats

4 chicken fillets cut in cubs

2 teaspoons caraway

2 teaspoons paprika powder

2 pickled paprika chopped

2 teaspoons dry thyme

2 tablespoons cooking oil and 25 g (2 tablespoons) butter

2 little onions, chopped

4 garlic cloves chopped

5 dl (2,5 cups) majs kernels

1 dl (1/2 cup) pickled jalapeños cut in little pieces

salt and pepper

3 dl (1,5 cup) grated cheese

8 cooked little beetroots cut in little cubes

2 dl (1 cup) sour cream

RECIPE

1. Season chicken bits with salt and pepper

2. Add 2 teaspoons caraway, 2 teaspoons paprika powder and 2 teaspoons dry thyme

3. Blend well

4. Fry  2 chopped onions until they turn golden brown

5. Add chicken and fry on middle high heat for about 5 min, stir occasionally

6. Add 2 chopped paprikas, 4 chopped garlic cloves and 1 dl chopped jalapenos

7. Add 5 dl (2,5 cups) corn kernells

8. Blend well and let fry for 5 min on law heat

9. Turn off the heat and add 3 dl grated cheese

10. Warm up the taco boats according to instruction on the packaging

11. Fill the taco boats with chicken hash

12. Top with beetroots and sour cream

Serve with tortilla chips and a sprig of parsley.

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