The best thing about being a Texan is being able to eat TEX-MEX food all over the place! Tacos is one of my favorite. I decided to create a fusion and make my own delicious version of tacos at home using Indian flavors. And from then on we have a lot of weekend TACO NITE PARTIES!!!!! I found it to be yummy, healthy, quick and easy to make, especially when you have to make it for a lot of people. This serves as a good choice for parties.
Serves : 4
Approximate Total Cost : $15
Approximate Cost per person : $3.75
Ingredients
Corn Tortillas - 1 packet (20 nos) TIP* Corn Tortillas are more healthier than Flour Tortillas
Skinless boneless chicken breasts - 1 pound
Tumeric Powder - 1 teaspoon
Part Skimmed shredded cheese - 1/2 cup (You can use any cheese of your choice)
Lite Sour Cream - 1/2 cup
TIP* I like to choose the Lite Sour Cream and Part Skimmed Cheese to cut down on the fat
Large Avocado - 2
For the chicken marinade
Coriander Powder - 1 tablespoon
Chilli Powder - 1/2 tablespoon
Cumin Powder - 1/2 tablespoon
Curry Leaves Powder - 1 tablespoon
Fennel Seeds Powder - 1/2 tablespoon
Lemon - 1/2 (freshly squeezed)
Salt - to taste
For the Pico Di Gallo
Onion - 1 (finely chopped)
Tomato -1 (finely chopped)
Lemon - 1/2 (freshly squeezed juice)
Cilantro - 2 tablespoons (finely chopped)
For the Cilantro rice - Optional
Cooked Rice - 1 cup
Cilantro - 4 tablespoons (finely chopped)
Lemon - 1/2 (freshly squeezed)
Butter - 1 tablespoon
salt - a pinch
For the Green Salsa
Tomatillo - 5 (Remove the husk and wash the green tomatillo) -They are green in color covered with a husk outside
Jalapeno - 2
Garlic - 2 cloves
Cilantro - 1/2 bunch
salt - pinch
Method
1. Wash the chicken with tumeric which acts as a disinfectant. Now marinate the chicken(butterfly opened) for 8 hours with the chicken marinade ingredients mentioned above.
2. In a skillet add some canola oil and pan fry the chicken breasts. It usually takes me 4 to 5 mins on each side for a thinly sliced chicken breast.
3. Let it cool and cut it into small cubes and transfer it into a bowl.
4. Combine Onion, Tomato,Cilantro and lemon juice in a bowl and mix well to make the pico di gallo.
5. Scoop the avocado and mix it with a pinch of salt and transfer it to a bowl. You can instead make gaucomole but I chose to stick with plain avocado because we already made pico di gallo.
6. In a hot pan add the butter, cooked rice, cilantro, salt and lemon juice to make the cilantro rice. Mix well in the hot pan for 4 mins. Transfer the cilantro rice into a bowl. I skipped this step.
7. In the same pan add the tomatillos, jalapeno, garlic and salt to dry roast them for 10 mins in medium flame. Allow it to cool and blend it together with cilantro diluting with little water to make the green salsa. Transfer the salsa into a bowl.
8. Warm the tortillas in such a way that it forms light brown spots on each side.
9. Now its ready, spread out all the bowls along with the sour cream and cheese on to the table and lets have a party!!!!!!Each one can make their own tortilla :)
10. To make a tortilla - spread sour cream on top of the tortilla. Then add some chicken cubes, a spoon of - pico di gallo, avocado, cilantro rice, green salsa and cheese. Serve with a lime wedge. Then fold the tortilla and eat it. It is delicious.
Serves : 4
Approximate Total Cost : $15
Approximate Cost per person : $3.75
Ingredients
Corn Tortillas - 1 packet (20 nos) TIP* Corn Tortillas are more healthier than Flour Tortillas
Skinless boneless chicken breasts - 1 pound
Tumeric Powder - 1 teaspoon
Part Skimmed shredded cheese - 1/2 cup (You can use any cheese of your choice)
Lite Sour Cream - 1/2 cup
TIP* I like to choose the Lite Sour Cream and Part Skimmed Cheese to cut down on the fat
Large Avocado - 2
For the chicken marinade
Coriander Powder - 1 tablespoon
Chilli Powder - 1/2 tablespoon
Cumin Powder - 1/2 tablespoon
Curry Leaves Powder - 1 tablespoon
Fennel Seeds Powder - 1/2 tablespoon
Lemon - 1/2 (freshly squeezed)
Salt - to taste
For the Pico Di Gallo
Onion - 1 (finely chopped)
Tomato -1 (finely chopped)
Lemon - 1/2 (freshly squeezed juice)
Cilantro - 2 tablespoons (finely chopped)
For the Cilantro rice - Optional
Cooked Rice - 1 cup
Cilantro - 4 tablespoons (finely chopped)
Lemon - 1/2 (freshly squeezed)
Butter - 1 tablespoon
salt - a pinch
For the Green Salsa
Tomatillo - 5 (Remove the husk and wash the green tomatillo) -They are green in color covered with a husk outside
Jalapeno - 2
Garlic - 2 cloves
Cilantro - 1/2 bunch
salt - pinch
Method
1. Wash the chicken with tumeric which acts as a disinfectant. Now marinate the chicken(butterfly opened) for 8 hours with the chicken marinade ingredients mentioned above.
2. In a skillet add some canola oil and pan fry the chicken breasts. It usually takes me 4 to 5 mins on each side for a thinly sliced chicken breast.
3. Let it cool and cut it into small cubes and transfer it into a bowl.
4. Combine Onion, Tomato,Cilantro and lemon juice in a bowl and mix well to make the pico di gallo.
5. Scoop the avocado and mix it with a pinch of salt and transfer it to a bowl. You can instead make gaucomole but I chose to stick with plain avocado because we already made pico di gallo.
6. In a hot pan add the butter, cooked rice, cilantro, salt and lemon juice to make the cilantro rice. Mix well in the hot pan for 4 mins. Transfer the cilantro rice into a bowl. I skipped this step.
7. In the same pan add the tomatillos, jalapeno, garlic and salt to dry roast them for 10 mins in medium flame. Allow it to cool and blend it together with cilantro diluting with little water to make the green salsa. Transfer the salsa into a bowl.
8. Warm the tortillas in such a way that it forms light brown spots on each side.
9. Now its ready, spread out all the bowls along with the sour cream and cheese on to the table and lets have a party!!!!!!Each one can make their own tortilla :)
10. To make a tortilla - spread sour cream on top of the tortilla. Then add some chicken cubes, a spoon of - pico di gallo, avocado, cilantro rice, green salsa and cheese. Serve with a lime wedge. Then fold the tortilla and eat it. It is delicious.
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