Saturday, 25 May 2013

Chicken Taco Bowls

I think it helps if you read the recipe first rather than assuming you know what to do! I forgot to spray my tortilla with cooking spray to form the bowls and they stuck! Luckily only a small bit broke of when I tried to get them off the ramekin and it just looks like mountains of yummy Mexican flowing from the tortilla! It was delicious, I loved all the mixture of ingredients, it could have done with a little spice though. I think I might chuck in some fajita or taco seasoning with the chicken next time.

Chicken Taco Bowls
(Serves 4)

4 corn tortillas
cooking spray
1 tbsp oil
2 chicken breasts, cut into 1/2 in pieces
1 tsp garlic powder
1/4 tsp salt
4 tbsp jarred salsa
1 cup thinly sliced lettuce
1 can pinto beans, drained
50g sweetcorn
1 avocado, chopped
1 medium tomato, chopped
2 tbsp black olives, halved
4 tbsp reduced-fat sour cream
50g monterey jack, grated
1 tbsp coriander, chopped
Preheat oven to 190°C.

Microwave the tortillas for 30-45 secs. Coat each side of the tortillas with cooking spray.  Turn 4 large ramekins upside down. put the tortillas over the top of the ramekin and squeeze it around to form a bowl. Bake until firm and beginning to brown, about 10 minutes. Transfer to a wire rack to cool.

Meanwhile, toss chicken with garlic powder and salt in a bowl. Heat the oil in a large frying pan over medium-high heat. Add the chicken and cook, stirring, until it is no longer pink on the outside, about 3 mins. Add salsa and cook, stirring, until the chicken is no longer pink in the middle, about 3 mins more. Cover and remove from the heat.

Fill each tortilla bowl with lettuce, top with about 1/4 of the chicken mixture. Then top with the beans, sweetcorn, tomato, olives and avocado. Spoon over the sour cream and sprinkle over the cheese. Serve.

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