Spicy Chicken Tacos with Peri Peri Sauce
Ingredients
Chicken marinade
- 500g chicken fillet
- 1 teaspoon garlic
- 1/2 teaspoon ginger
- 1 teaspoon calistos peri peri chicken spice
- 1 teaspoon chilli powder
- 2 tablespoon tomato puree
- 2 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon portuguese chicken spice
- 1/2 teaspoon crushed jeero
Taco bread
- 2 cups flour
- 1 tsp baking powder
- Pinch salt
- Milk (to form soft dough)
Taco sauce
- 2 tablespoon peri peri steers sauce
- 2 tablespoon mayonnaise
Garnishes
- Lettuce (shredded)
- Tomato (cubed)
- Jalapeños (sliced)
Preparation
Prepare chicken
Marinate chicken in the above ingredients and keep aside for about an hour.
Cook in little butter till done.
When cool, shred the chicken.
Make taco bread
Mix flour, baking powder, salt, and enough milk to form a soft dough.
Divide dough into small balls and roll out into circles.
Bake at 170 degrees Celsius until it puffs up and becomes slightly pink.
Prepare taco sauce
Mix peri peri steers sauce and mayonnaise together.
Assemble tacos
Top the baked taco bread with shredded lettuce, shredded chicken, taco sauce, cubed tomato, and sliced jalapeños.
Tips
The taco bread is more like flatbreads, so lift it to resemble tacos after adding the filling.
