MIDDLE-EASTERN FUSION CHICKEN TACOS WITH GREEN ONION RELISH
I cook middle-eastern dishes, and middle-eastern inspired dishes. Today, I had the hankering for some tacos. Taco-Bell used to have a carne-asada lime and onion soft-shell taco; now defunct, I satisfied my taco-craving with a recipe drawn from multiple influences, but combining a lot my favorite flavors. It's a mix of hard shell chicken tacos and tabbouleh.
Provided by Mivashel
Categories Lunch/Snacks
Time 35m
Yield 12 tacos, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- taco shells: prepare as per directions on packaging
- marinade: combine green onion, regular onion, chilis (to taste), salt, pepper, and olive oil.
- cut chicken into 1'' wide chicken strips.
- combine chicken and marinade thoroughly; refrigerate for 4-6 hours.
- heat skillet to high. lightly grease with splash olive oil. separate the chicken pieces from the marinade, and fry in the skillet - leave face down to get really good color before turning; cook until white throughout - set aside cooked chicken.
- in the same hot skillet, add in your marinade (liquid and all) - allow liquid to fully cook out; onions will become dark/blackened. *cook well as this was in contact with raw chicken* - set aside; this is your relish.
- in a separate bowl combine parsley (finely chopped), finely chopped tomato, finely chopped onion (to taste), and a pinch of salt, pepper, and 1 tsp olive oil - mix thoroughly and set aside your "herb salad".
- assemble tacos in the following order: chicken, green onion relish, herb salad. no further seasoning or sauces necessary.
Nutrition Facts : Calories 422.4, Fat 18.4, SaturatedFat 5.3, Cholesterol 69.6, Sodium 1977.2, Carbohydrate 37.8, Fiber 5.6, Sugar 5.6, Protein 28
BLACK PEPPER AND GINGER CHICKEN TACO WITH RED CURRY-PEANUT SAUCE AND PEANUT RELISH
Steps:
- For Chicken Marinade: Whisk together soy sauce, oil, ginger, garlic and black pepper in a medium shallow baking dish. Add the chicken breast and turn to coat. Cover and marinate in the refrigerator for at least 4 hours. Heat a large grill pan over high heat until smoking. Remove chicken from marinade and season with salt to taste. Grill for 4 to 5 minutes on each side until just cooked through. Let rest 5 minutes, slice each breast on the bias into 6 slices.
- For the Red Curry Peanut Sauce: Heat peanut oil in a medium saucepan over high heat. Add the curry paste and saute for 3 to 4 minutes. Add the soy sauce, coconut milk and lime juice and bring to a simmer. Whisk in the peanut butter and cook for 5 minutes. Season with salt and pepper to taste.
- For the Peanut Relish: Combine all ingredients in a small bowl and season with salt and pepper.
- To Assemble: Preheat oven to 375 degrees F. Lay tortillas out on a flat surface. Divide both of the cheeses among the tortillas. Top the cheese with 3 slices of the chicken, some of the red onion and cilantro. Fold the tortillas over to form a half moon and brush the tops with peanut oil. Place on a lightly oiled baking sheet and bake for 5 to 7 minutes, until the cheese melts. Serve 2 on a plate, drizzle with the red curry-peanut sauce and sprinkle with peanut relish and cilantro.
TURKISH MEATBALLS
I learned to make this at a Turkish cooking class. Serve it with a variety of Middle Eastern dishes and feel free to adjust the seasonings to your taste. What I've given is an absolute minimum, but when I make the meatballs I normally throw in extra cumin and sometimes chilli flakes. You can also make this with minced beef.
Provided by Sackville
Categories Lamb/Sheep
Time 25m
Yield 18-24 meatballs
Number Of Ingredients 10
Steps:
- Cook the bulgur by covering it with a cup of boiling water and letting it soak in a covered bowl for about 10 minutes.
- Uncover and let cool for a few minutes.
- Meanwhile, put the rest of the ingredients except the parsley in a mixing bowl.
- Add in the cooled bulgur and use your hands to thoroughly mix everything together.
- Roll them with your hands into balls around the same size as a golf ball and flatten them a little.
- Now you can either bake them in a hot oven for around 10 minutes or fry them in hot oil until they are browned all over.
- Serve with parsley sprinkled on top.
Nutrition Facts : Calories 94.4, Fat 6.3, SaturatedFat 2.7, Cholesterol 30.1, Sodium 20.3, Carbohydrate 4.6, Fiber 0.7, Sugar 1.5, Protein 5
CHICKEN FAJITA TACOS RECIPE BY TASTY
Here's what you need: shredded chicken, red bell pepper, yellow bell pepper, green bell pepper, white onion, olive oil, chili powder, cumin, salt, black pepper, corn tortillas, sour cream
Provided by Joey Firoben
Categories Lunch
Yield 4 tacos
Number Of Ingredients 12
Steps:
- In a large, nonstick skillet, heat the olive oil over medium heat.
- Toss in the onions, bell peppers, salt, chili powder, cumin, and black pepper, and sauté until the onions and peppers have softened.
- Add in the shredded chicken and toss until everything in the pan is evenly coated and warmed through.
- Pour the chicken mixture into a large serving bowl .
- Toast the tortillas in the seasoned pan, about 3 minutes per side.
- Divide the mixture evenly between tortillas, top with a drizzle of sour cream, and serve.
- Enjoy!
Nutrition Facts : Calories 282 calories, Carbohydrate 22 grams, Fat 11 grams, Fiber 3 grams, Protein 25 grams, Sugar 6 grams
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