Description
If you want authentic chicken tacos for dinner, this Spiced Lemon Chicken Tacos recipe will hit the spot.
With cumin, paprika, and tart lemon juice, this recipe makes the yummiest spicy lemon sauce with just the right amount of southern Tex-Mex inspiration.
If you’re like me, after dinner, you’re going to want a sweet treat! Try my Vegan Vanilla Pudding recipe or these classic Red Velvet Cookies.
Ingredients
Units
Scale
- 500g of chicken breast
- 1 tablespoon of oil
- 1/2 cup of grated cheese (of your choice)
- 2 teaspoons of paprika
- 1/2 teaspoon of cumin
- 1/2 teaspoon of dried parsley
- 1 1/2 teaspoons of garlic powder
- 1 1/2 teaspoons of onion powder
- 1/2 cup of lemon juice
- 2 large carrots
- 2 beetroot
- 1 green apple
- Homemade Taco Sauce or store bought taco sauce
- 10 x Soft shell tacos
Instructions
- Cut the chicken breast into strips
- Put the chicken strips into a mixing bowl. Pour in the paprika, cumin, parsley, garlic powder, onion powder and lemon juice.
- Mix all together, wrap in plastic/glass wrap and place in the fridge for 2 hours. If you want a more intense flavour, place in the fridge overnight.
- Prepare your homemade coleslaw salad filling by finely chopping (or use a mandolin slicer) the carrots, beetroot and apple into long thin pieces.
- Mix together in a bowl and set aside (or in the fridge) until ready to use.
- When you’re ready to eat, prepare a pan with a tablespoon of oil on a medium heat.
- Pour your chicken and the left over sauce in the blow into the pan and cook for 12-15 minutes or until chicken is cooked.
- Assemble your tacos on a plate, add chicken, coleslaw, cheese and sauce.
- Serve and enjoy!
Notes
- Store leftovers in the fridge for 2 days.
- The chicken can be placed in the freezer for up to 3 months in an airtight bag of container.
- Prep Time: 10
- chill time: 2 hours
- Cook Time: 12
- Category: Dinner, Lunch, Tacos
- Method: Stove
- Cuisine: Mexican
