Dine & Dash: Chicken tacos

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

hard taco shells

shredded chicken (recipe below)

sour cream

guacamole (recipe here)

tomato salsa (recipe below)

pickled jalapeños

lime juice

fresh cilantro (!)

Heat up taco shells and fill them with your favourites (lots of cilantro!).
Eat tacos and drink a beer with some lime juice.

Shredded chicken

Serves: 2

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 pepper

juice of one lime

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.