Chicken tacos

Chicken marinated in spices, a black bean reduction, and pico de gallo (tomato, onion and coriander salsa) come together in this crowd-pleaser of a dish.

Chicken tacos Credit: Kitti Gould

• serves

  6

• prep

  20 minutes

• cook

  20 minutes

• difficulty

  Easy

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Ingredients

• 6 chicken thigh fillets, cut into 4 strips each
• 1 tbsp olive oil

Marinade

• 2 garlic cloves
• 2 long red chillies, stalks removed
• 3 coriander stalks, washed
• 2 cm piece ginger, peeled
• 1 tsp ground cumin
• 2 tsp smoked paprika
• 1 tbsp olive oil
• 1 lime, juiced
• 1 tsp sea salt
• ground black pepper, to taste

Pico de gallo

• 2 tomatoes, finely chopped
• ½ red onion, peeled and finely chopped
• ½ bunch coriander, leaves picked and finely chopped
• 1 lime, juiced

Black bean reduction

• 1 tbsp olive oil
• ½ red onion, finely diced
• 2 garlic cloves, minced
• 2 fresh jalapeños, finely sliced
• 400 g black beans, rinsed and drained
• 500 ml (2 cups) chicken stock
• 50 g unsalted butter
• salt, to taste

To serve

• 1 avocado, cut into cubes
• Mexican hot sauce
• lime
• jalapeño
• 12 tortillas

Marinating time: 10 minutes

Instructions

1. For the marinade, place all the ingredients in a food processor and blitz until smooth.
2. Place the chicken thighs into a container or bowl and pour over the marinade. Stir to combine well, then set aside while you prepare the remaining ingredients. If time permits, cover and refrigerate overnight.
3. For the pico de gallo, combine all the ingredients in a bowl and set aside.
4. For the black bean reduction, heat the oil in a saucepan over medium heat. Add the onion, garlic and jalapeño and stir for 2–3 minutes or until soft. Add the black beans and stock and simmer for 15–20 minutes or until thickened. Stir in the butter, season to taste with salt, then remove from the heat and keep warm until ready to serve.
5. To serve, heat a large frying pan over medium heat. Add the olive oil, then the chicken and cook on both sides until golden and just cooked through.
6. Whilst the chicken is cooking, lightly warm the tortillas on both sides in a hot dry frying pan.
7. To serve, place 2 pieces of chicken in each tortilla, top with a little pico de gallo, avocado, jalapeño, salt, hot sauce and a squeeze of lime.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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