Jalapeño Chicken Tacos
Ingredients
- 500 gWhite chicken (in strips)
- 6 pcHot chili pepper (sliced)
- 8 pcSoft tortilla (for filling), made from corn (warmed)
- 1 pcOnion (thinly sliced)
- 2 pcGarlic (minced)
- 100 mlCream
- 100 gCheddar cheese (grated)
- 2 pcCitrus aurantiifolia (Christm.) Swingle. (in wedges)
- 1 pcFresh cilantro (chopped)
- 2 tbspExtra virgin olive oil
- 1 tspCumin ground
- 1 pinchGray sea salt
- 4 pcJalapeño Pepper (seeded and sliced into rounds)
Method
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.
- 1
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
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
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
Pass the tortillas for a few seconds over the flame or in a dry pan until they are soft and steaming.
- 5
Fill the tortillas with the hot mixture. Add chopped fresh cilantro and serve with the remaining lime wedges.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store the filling in the fridge for up to 48 hours. Reheat in a skillet to maintain texture.
