Just 20 minutes to get these chicken tacos on the table! Juicy, flavorful, and absolutely mindless in the best way!!
With a simple spice rub, the chicken is cooked quickly on the stovetop!
Chicken Tacos is a quick way to get your midweek taco fix!
This is an easy chicken taco recipe loaded with chicken, cheese and chipotle sauce flavours.
This Chicken Taco recipe is intended to be a QUICK recipe with a 2-in-1 chicken plus Chipotle taco sauce.
Tacos always seem to be pitched as a quick and easy dinner. Though cooking the chicken might be fast, we need to factor in the extra time to make all the taco fixings.
Truly the easiest weeknight chicken tacos ever (also great for lazy weekends)
Includes a simple make-ahead spice rub using pantry ingredients already on hand (chili powder, cumin, paprika, oregano and garlic powder), marination is not necessary here!
So customizable – can be served in warm tortillas as tacos or burritos, and leftovers can be served as bowls, quesadillas or salads – the sky is the limit!
Ingredients for Chipotle Sauce With Chicken Taco
Steps for Chipotle Sauce With Chicken Taco
Chipotle Sauce With Chicken Taco
Ingredients
1 Red Capsicum
2 Dried Red Chillies
100 gms Paneer
7 to 8 Cashews
4 to 5 Garlic Cloves
Half cup hung Curd
1 teaspoon Oregano
1 teaspoon black Pepper Powder
Half teaspoon Salt
250 grams mince Chicken Kheema (Minced Chicken)
1 teaspoon red Chilli Powder
1 teaspoon Salt
Half teaspoon black Pepper Powder
Half teaspoon Onion Powder
Half teaspoon Garlic Powder
Roti
Oil
Butter
Cheese Slice
Cucumber
Onion
Lettuce
Steps
Take a red capsicum roast it on the gas, then peel it and cut it into small pieces, add 2 dried Kashmiri Red Chillies (soaked in water for one hour), 100 grams paneer, 7 to 8 cashew (soak in water for one hour), 4 to 5 cloves of garlic, half cup hung curd, 1 teaspoon oregano, 1 teaspoon black pepper powder, half teaspoon salt, grind all these ingredients into a fine paste.
Your Chipotle Sauce is ready; you can store this sauce in air tight container for a week in refrigerator.
You can enjoy this sauce with nachos also.
Take 250 grams mince chicken, 1 teaspoon red chilli powder, 1 teaspoon salt, half teaspoon black pepper powder, half teaspoon onion powder, half teaspoon garlic powder, mix it well.
Take homemade rotis or chapatis make it small in size.
Then place a small ball of minced chicken mixture on the roti and press it to spread on the roti.
Heat a little oil in a tawa place the kheema side on the tawa of the Roti and press it, cook on low flame for 7 to 8 minutes till the kheema is cooked properly.
Then apply some butter on it and flip the the roti to other side, then place one Cheese slice on the kheema side, then cover and cook on low flame for 2 minutes so that the cheese melts and the tacos bottom turns crispy.
Then remove them from the tawa and garnish with any of your favorite veggies, such as lettuce leaves, cucumber onion, then pour some Chipotle Sauce on it and fold it and enjoy.
Serve with your favorite toppings. Serve with pico de gallo, salsa verde, guacamole, avocado, cilantro, cotija cheese or lime.
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Tips *Use a cast iron skillet. Cast iron skillets retain heat much better than a nonstick skillet, allowing for even cooking and a better sear. *You can prepare the Chipotle Sauce before and store it in an airtight container to save your time. *Tacos are traditionally made with corn tortillas but small flour or corn tortillas can be used depending on personal preference. * Soak dried Kashmiri Chilli in hot water for 10 minutes if you do not have time. Same for the cashew also.
