Jamie’s Ultimate Chicken Tacos with Spicy Black Beans
Swati Bansal Rao
Posted on May 23rd, 2013
There are few things in life as delicious as tacos, and as handheld food they’re great for sociable eating: whack all the elements on the table and let your friends build their own. Continuing on the Mexican flavor, I thought I’d share one more recipe with fresh and zingy flavors which I make very often. It is adapted from Jamie Oliver’s 15 min meals.
Jamie makes the tacos with pork but I make it with skinless chicken breasts.. a healthier option for everyday cooking. It tastes amazing and I like the fact that there is no cheese or any heavy sauces or dressings on the tacos. Just some spicy chilli sauce stirred into low fat natural yoghurt to give the tacos some kick. You could pair it with some freshly made salad or serve it DIY sytle. My better half loves it and I get brownie points for making it healthy and tasty meal.
Those who know me, know that I am a big fan of Jamie Oliver. His passion for cooking is inspiring. His constant effort to improve unhealthy diets and poor cooking habits, particularly in schools, is admirable. I own most of his cooking books and watch all his shows. He never fails to mesmerize me with his cooking..simple yet big flavors! Try this recipe if you are a Jamie fan or if you are not, you might become one!
Serves 4
For the Chicken
350 g skinless chicken breasts
1 heaped teaspoon sweet smoked paprika
1 tbsp olive oil
Salt
Pepper
For the Beans
olive oil
1 good pinch cumin seeds
spring onions
cloves of garlic
1 x 400 g tin of black beans
For the spicy Yoghurt
1 cup natural yoghurt
Lingham’s chilli sauce
1 Avocado sliced
1 small can of Corn in water
8 Taco shells (I used hard corn shells as they are gluten-free)
Fresh coriander sprigs
1. Cut the chicken breasts into 1cm dice and tip them into a hot frying pan with olive oil. Add paprika, salt and pepper, and stir regularly until chicken is cooked.
2. Put 1 tablespoon of olive oil and the cumin seeds into the medium frying pan. Trim, slice and add the spring onions, squash in the unpeeled garlic through a garlic crusher, then stir in the beans and their juices, and simmer for 5-7 min. Stir, mush and season the beans to taste.
3. Ripple a little chilli sauce through the yoghurt in a small bowl.
4. Serve everything straight away, with a pile of hard corn taco shells or soft tacos and all the other elements, sprinkled with the fresh coriander leaves.
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