For many years I used the hard taco shells for this recipe, but having switched to the small, soft taco wraps, I'm converted!
I like to make Pico de Gallo salsa, Guacamole and pickled red onions to accompany the chicken, but if you don't have time then shop bought versions are a good alternative.
The marinated chicken would work equally well in fajitas, if you prefer a larger tortilla - although these are surprisingly filling!
Serves 4
3-4 chicken breasts
2 teaspoons of ground cumin
1-2 teaspoons of paprika
1 teaspoon of oregano
1 clove of garlic
¼ teaspoon of salt
2 tablespoon of olive oil
- If the chicken breasts are large, cut the chicken fillet (tenderloin) from the chicken breasts and save for another dish.
- Lay the chicken breasts, one at a time, on a chopping board between two sheets of cling film.
- Beat each chicken breast with a rolling pin until they are approx 1 - 1.5 cm thick.
- Peel and finely grate or crush the garlic.
- Place the chicken in a container and mix well with the remaining ingredients.
- Heat a griddle pan and once the pan is up to temperature (preferably starting to smoke), lay the chicken breasts onto the griddle and cook for 3-5 minutes on each side until cooked through.
- Remove the chicken fillets from the pan and slice.
- Serve the chicken in tacos, with
pico de gallo salsa and
guacamole (or avocado, lime and coriander).
