- 1 free range chicken breast finely sliced
- ½ large red capsicum sliced
- ½ large yellow capsicum sliced
- ½ large green capsicum sliced
- ½ brown onion slicedJuice 1 lime
- Juice ½ orange
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- Pinch ground cayenne pepper
- 1 clove garlic crushed
- Salt and pepper to taste
- Olive oil
- Chopped Fresh coriander leaves to serve
- Extra lime to serve
In a bowl mix together the ground spices, garlic, chicken, lime and orange juice, salt and pepper to taste. Add a little olive oil and allow to marinate for at least ½ an hour. Heat the sizzle pan over high heat and add a little oil and add the capsicum and onion. Cook over high heat until tender. Set aside. Place the sizzle pan back on the heat and cook the chicken for a few minutes until cooked. Add the capsicum onion mix, season with salt and pepper, fresh coriander and a squeeze of lime. To ServeIn a warm taco shell or flour tortilla, add some chopped lettuce, or red cabbage. Sprinkle with grated cheese, add a spoonful of chicken mix, top with tomato salsa, guacamole and sour cream. Its messy but its tasty!
Add a clove of crushed garlic, lemon or lime juice and chopped coriander to sour cream and season with salt and pepper.
Dice ripe tomatoes, 1 chopped red or green chilli, diced red onion, chopped coriander leaves, season with salt and pepper, olive oil and lime juice to taste.
For Fish Tacos
Either season a little flour with salt and pepper and lightly coat the fish and pan fry until cooked. Alternatively coat with a little seasoned flour mixed with polenta, and pan fry. Squeeze over a little lemon or lime juice and enjoy in a soft or hard corn taco shell with all the condiments.