Jalapeño Chicken Tacos

Charred peppers, juicy chicken breast, and thick cream to bind it all together. The lime's acidity cuts perfectly through the richness of the melted cheese.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 769
• Protein: 42 g
• Carbs: 73 g
• Fat: 34 g

Ingredients

• 500 g White chicken ( in strips )
• 6 piece Hot chili pepper ( sliced )
• 8 piece Soft tortilla (for filling), made from corn ( warmed )
• 1 piece Onion ( thinly sliced )
• 2 piece Garlic ( minced )
• 100 ml Cream
• 100 g Cheddar cheese ( grated )
• 2 piece Citrus aurantiifolia (Christm.) Swingle. ( in wedges )
• 1 piece Fresh cilantro ( chopped )
• 2 tbsp Extra virgin olive oil
• 1 tsp Cumin ground
• 1 pinch Gray sea salt
• 4 piece Jalapeño Pepper ( seeded and sliced into rounds )

Instructions

1. Preparation of elements

   Cut the chicken into thin strips. Mince the onion and chop the garlic. Slice the peppers and jalapeños into rounds, removing the seeds if you want to limit the heat.

2. Searing the filling

   Heat the oil in a cast iron skillet. Add the chicken, peppers, and jalapeños. Let brown without stirring too much to get a golden crust. Add the onion and garlic halfway through cooking.

3. Bind and season

   Sprinkle with cumin. Pour in the juice of one lime to deglaze the juices. Add the cream and cheddar. Stir until the sauce generously coats the meat.

4. Heat the tortillas

   Pass the tortillas for a few seconds over the flame or in a dry pan until they are soft and steaming.

5. Final assembly

   Fill the tortillas with the hot mixture. Add chopped fresh cilantro and serve with the remaining lime wedges.

Chef's tips

• Don't overcrowd the pan; the chicken should sear, not boil in its own juices.
• If the peppers are too hot, scrape out the white membranes inside before slicing.

Storage

Store the filling in the fridge for up to 48 hours. Reheat in a skillet to maintain texture.