Spiced Chicken for Tacos
For a vegan/vegetarian option drizzle oil on a cauliflower broken into florets and then rub the taco seasoning over and roast for the same amount of time.
Servings: 2 People
Ingredients
- 330 g Chicken thighs skinless and boneless boneless and skinless
- 2 tbsp Taco spice mix
- 2 tbsp Vegetable oil for cooking
- 2 clove Garlic crushed and chopped
- 1/2 Red pepper sliced
- 1 Red onion sliced
- 1 tbsp Fresh parsley or coriander or chives
- 1/4 Lime wedge to serve
Method
- Preheat oven to 190C.
- Mix your spices, 1tbsp of oil and garlic and coat the chicken thighs.
- If time permits, marinade in the fridge, ideally for a couple of hours or overnight.
- Pop it into the centre of the oven, and it’s ready after about 25 minutes – it will look slightly browned and will be soft to the touch. Shred with two forks and set aside.
- Heat a frying pan with the rest of the oil and saute the onion, garlic and red pepper before adding the chicken
- Cook until the red pepper has softened and the chicken browned
- Serve with a wedge of lime, tacos and salsa