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Chicken tacos

As a fanatical aficionado of cilantro, I cannot ignore its important role in Mexican cuisine. I love Mexican food - perhaps not as ardently as I love cilantro, but, let's face it: there are few things in the world that deserve this highest level of admiration. I would lie if I said I remember the moment when I first tried cilantro. I do remember, however, that right after the first bite I knew we were going to be good friends. You can either love or hate cilantro - some people loathe it, claiming that it tastes like soap. Personally, I don't care for eating soap, but eating cilantro is one of my favourite activities.

Cilantro works perfectly with tacos. Any tacos: soft-shell tacos, hard-shell tacos, puffy tacos. With beef, with fish, with chicken. Add some grated cheese, a spoonful of guacamole, tomato salsa and sour cream, a few drops of lime juice and a generous portion of fresh cilantro.

I'm not giving you any measurements - it all depends on what you like the most and how many tacos you plan on eating. Just make sure to have at least a bunch of fresh cilantro.

Recipe: Chicken tacos

Ingredients
  • hard taco shells
  • shredded chicken (recipe below)
  • sour cream
  • guacamole (recipe )
  • tomato salsa (recipe below)
  • pickled jalapeƱos
  • lime juice
  • fresh cilantro (!)
Method
  • Heat up taco shells and fill them with your favourites (lots of cilantro!).
  • Eat tacos and drink a beer with some lime juice.

Recipe: Shredded chicken

Serves: 2
Ingredients
  • 300 g of skinless chicken breast
  • 1/2 tsp. of chili flakes
  • 1/2 tsp. of sweet paprika powder
  • 1/2 tsp. of ground cumin
  • 1/2 tsp. of salt
  • 1/4 tsp. of cayenne pep
Method
  • Combine the spices with lime juice.
  • Rub chicken breast with the paste.
  • Place in a baking dish and roast at 180C for about 30 minutes.
  • When the meat is tender, use two forks to shred the chicken.

Recipe: Tomato salsa

Serves: 2
Ingredients
  • 2 tomatoes, diced
  • 1 small red onion, finely diced
  • 1/2 tsp. of chopped chili pepper
  • one tbsp. of chopped cilantro
  • juice of 1/2 lime
  • a pinch of salt
Method
  • Combine all the ingredients.
  • Set aside for 20-30 minutes.

Fennel roasted with tomato sauce

Recipe: Fennel roasted with tomato sauce

Ingredients
  • one large fennel
  • 2 garlic cloves - minced
  • one onion - diced
  • 4 large tomatoes - scalded, peeled and diced
  • one tsp. of sugar
  • 1/2 tsp. of chili flakes
  • a pinch of sea salt
  • one tbsp. of olive oil
Method
  • In a saucepan heat the olive oil, add onion and garlic and cook until soft and golden.
  • Add tomatoes, season with sugar, salt and chili. Simmer over low heat for about 20 minutes, until the sauce slightly thickens.
  • To prepare the fennel, trim off the green tops (reserve them for garnish). Peel off the tougher outer layer.
  • Cook in a boiling water for about 10 minutes. Let cool and cut the bulb into quarters.
  • Place in an oiled baking dish and coat fennel with tomato sauce.
  • Roast at 180C for about 30 minutes.
  • Top with chopped fennel fronds. Serve with bread.