I get sooooooo excited about making and eating Mexican food. I could probably eat tacos every day and not get bored! There is something very fun about having loads of little pots of loveliness on the table, constructing your own tacos and eating with your hands! I just love the simplicity of it, the different textures, the freshness of the ingredients and above all the flipping taste when they all come together. So whether you are a vegetarian or you love sinking your teeth into a bit of meat this caters to you all. Enjoy!
Ingredients for 6 tacos:
1 free range chicken breast
7 Chestnut mushrooms
100g of tiger prawn (fresh or frozen)
50 g grated Norwegian Jarlsberg cheese (sweet and nutty)
2 handfuls of rocket
1 small mango
200 grams of vine tomatoes
½ red onion finely chopped
½ red onion sliced
1 ripe avocado
The juice of 2 limes
50 g of soured cream
1 bunch of fresh coriander
1 small tin of sweet corn
4 stems of Asparagus
5 Tsp of extra virgin olive oil
3 sprigs of spring onion
1 Tbsp. of toasted sesame seed oil
dried chilli flakes
green sweet chilli sauce
1 fresh red chilli
6 shop bought soft tacos wraps
Peel and slice your chestnut mushrooms
Finely chop ½ of your red onion
Slice ½ of red onion into slithers
Squeeze your limes
Peel your mango and cut into small cubes
Finely chop your fresh coriander
Finely chop your spring onion
Remove the seeds from your red chilli and finely chop (if you like the heat keep the seeds)
Remove the end from your asparagus stems and cut into small chunks
Cut your vine tomatoes into quarters, remove the seeds and chop them into small cubes
Grate the Norwegian Jarlsberg Cheese
Open our tin of sweet corn and give it a good rinse
If your king prawns are frozen, defrost them in a bowl of cold water for about 20 min
Now that you have done all of the prep the rest is easy peasy. Start with your MANGO SALSA by combining the chopped mango, half of the chopped tomatoes and half of the lime juice into a bowl, season with salt and place in the fridge to be used later.
For your GUACAMOLE, take your avocados and with the blade of your knife go all around the fruit and then just twist to reveal the stone. Take the stone out (but do not throw it away), and scoop the avocado flesh out and into a bowl. With a fork or a potato masher gently squash the avocado until it resembles a paste.
Then add the rest of your chopped tomatoes, the chopped ½ red onion, the leftover lime juice, chopped coriander and mix. Place the stone in the mixture, cover with cling film and place in the fridge. This will make your guacamole last longer and keep its vibrant green colour instead of going brownish.
While the salsa and the guacamole are chillin’ in the fridge grab two frying pans, add a dash of olive oil in both and start frying your chicken breast and your veggies mix. The chicken will cook for about 20—30 mins on medium to low heat whereas the veggies will only take around 10-15 mins at medium to high heat.
Your vegetables will cook first so you can go ahead and cook your king prawns while the chicken breast is still cooking. Grab your frying pan, about 2tbsp of toasted sesame seed oil, your king prawns and a handful of dried chilli flakes and toss them around for a few minutes (until the prawns have turned pink).
When everything is fully cooked grab your soft tacos wraps and plate to your heart’s content. You can even put everything on the table and let everyone construct their own tacos. Mine looked like this!
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