Fabulous way to enjoy taco's without the taco! Crispy salad leaves stuffed with pan fired hot chilli chorizo chicken and crispy butter fried courgettes, loaded with a zesty pico de gallo and finished off with a drizzle of home made sweet mango chilli jelly, with such great flavours and still being able to eat with your hands this is a winner dinner all round.
Prep time 15 minutes / Cooking time 7 minutes
Ingredients
(serves 4)
2 Romanian lettuce or Icebergs levels separated
1 tbsp coconut or olive oil
1 tbsp butter
1 cooking chorizo sliced
6 skinless boneless chicken thighs diced
2 cloves of garlic chopped
2 red chillies sliced
1 courgette finely sliced
Finishing Touches
1 sliced chilli
1 tbsp coriander chopped
1 handful rocket
1 lime
Pico de gallo
2 large tomatoes finely diced
1 small onion finely diced
1/2 red pepper finely diced
1 clove of garlic finely diced
2 tbsp chopped coriander
1 pinch sea salt and black pepper
1/2 lime juiced
Home Made Sweet Mango Chilli Jelly
(Only takes a few minutes to make)
Put every thing in a sauce pan and simmer for five minutes until thick and pulpy, that's it!
1 ripe mango chopped
50ml water
1/2 cup preserving sugar
6 red chillies finely chopped
This comes together quite quickly, so first make your pico de gallo salsa, just mix all the ingredients together, next make the sweet mango chilli jelly. Prep the finishing touches and place the lettuce tacos on each dinner plate ready to stuff.
In a medium hot saucepan melt the coconut oil, gently pan fry the chorizo and chicken until cooked, and all that gorgeous paprika infused oil has been released from the chorizo adding great flavour to the chicken. In a separate pan melt the butter and pan fry the courgette until crispy, this adds a lovely nutty flavour from the butter.
To serve fill the lettuce tacos with the salsa then the chicken and chorizo, top with some of the courgette and finish off with a drizzle of mango jelly, sprinkling of chillies, coriander and a squeeze of lime.
No comments:
Post a Comment