Tangy Chicken Soft Tacos

Tacos are probably the most well-loved Mexican food of all time.Tangy Chicken Soft Tacos are my personal favourite as they are quick to cook, healthy, bursting with flavours and easier to pack for the lunchbox because less messy and mouldable. The six inch size I like best to pack for kids, as it’s more suitable for small hands to hold.

Taco is a corn or wheat tortilla/flatbread folded or rolled around a filling. The filling includes some roasted or grilled meat and often has salsa, vegetables and cheeses for added variety. It makes a taco a complete and compact meal to carry around for any time of the day. Basically the tortilla is used much like an edible tool to eat your food.

According to one interesting theory the origin of the word ‘tacos’ dates back to the 18th century silver mines in Mexico. In those mines the word “taco” referred to the little rolls of gunpowder wrapped in pieces of paper they used to excavate the ore. In a way, a spicy chicken taco with a good hot sauce is a lot like a stick of dynamite, exploding with heat and flavours.

So what’s the difference between a Taco and Fajita? Fajita is Mexican style grilled meat which can be rolled into tacos or served separately with different condiments but Taco is more a way of presentation, like a wrap or a sandwich. A taco is merely the vehicle into which a meal is taken. A taco is just the name given to the form a tortilla takes when rolled and or stuffed.

Traditionally tomatillos are used in salsa verde or green sauce but they are not locally available to me. I make my salsa verde heavy on green chillies and coriander, you can add tomatillos to it if you can find them in your local market. You can load your Tangy Chicken Soft Tacos with sour cream or your favourite cheese and chopped vegetables to make it more indulgent.

Chicken and salsas can be prepared ahead to quickly wrap in the morning and pack for lunchbox. Makes a tangy, juicy, spicy meal that everyone will look forward to enjoying.

1/2 kg chicken breasts, cut into cubes or strips
2 cloves garlic, minced
1 teaspoon cumin powder
1 teaspoon paprika
1 teaspoon oregano
Salt to taste
2 tablespoons lemon juice
1 tablespoon olive oil
8, six inch soft tacos (wheat or corn)

2 tablespoons lemon juice
1 medium onion, diced
2 tomatoes, diced
A small bunch coriander leaves, chopped
Salt to taste

A bunch coriander, chopped
A stalk green onions, chopped
2 green chillies
2 cloves garlic
1 tablespoon lemon juice
1 tablespoon olive oil
a pinch salt

Lightly grease a skillet or frying pan with olive oil. Rub chicken with salt, paprika, cumin powder, oregano, 2 cloves crushed garlic and two tablespoons lemon juice. Sauté in the hot pan on medium heat for a few minutes or till the chicken pieces are golden on the outside.

Add a little water, around 1/4 cup. Cover the pan, reduce heat, cook till done and the liquid is evaporated. Keep covered so that the chicken stays warm and moist while you prepare the tacos and salsas.

For Salsa Fresca or fresh salad, combine diced onion, tomatoes, coriander, lemon juice and a pinch salt in a bowl. Set aside.

To make Salsa Verde or green sauce, combine coriander, green onions, two cloves garlic, green chillies, salt, lemon juice and olive oil in a blender and blitz for a second or pound them together in mortar. You can keep a slightly chunky texture or smooth like sauce.

Toast the soft tacos lightly and cover them with a napkin to keep warm.

To assemble, divide the chicken into 8 equal portions, spoon the chicken in the middle of each tortilla. Top with Fresh salsa and Green Salsa. Fold over or roll, serve warm.

To keep them from opening up in a lunch box, secure with a toothpick or wrap in a foil paper. Adding a little cheese or sour cream also helps them stick together, though I like mine better with just the super fresh, tangy and crunchy salsas.

Serves 4