Jerk Chicken Taco with Chilly Mayo Dip !!!


For When you start something from its scratch and the dish turns out to be as gorgeous as this one ….the painstaking  preparation part is worth the effort. I was being lazy for not trying such dishes and I am not very proud of that fact .My funda is simple eat tasty and make it look easy else people will hesitate to try my dishes (This line was in my defence for being lazy ) . Anyways lets get back to the dish I made , its a fusion dish where in Jamaican spicy jerk chicken is used as a filling in Mexican  tacos (Which is by the way homemade ). I topped it up with plum and tomato salsa and chilly mayo dip . Its  a wholesome recipe and easy to make . I only took 40 minutes to prepare , so its not a tough job to recreate goodness in your own kitchen though I wish I have a assistant in chopping the garlic and onions ( Each time ……:X).


Ingredients :

For jerk chicken :

300 g boneless  breast chicken fillet , 1 tablespoon finely chopped onion, 3 to 4 tablespoon finely chopped spring onion , 1 tablespoon chopped garlic , ginger . 1 tablespoon dark soy sauce, 1 tablespoon brown sugar, 2 tablespoon cooking oil, 1 teaspoon all spice powder,  teaspoon cinnamon powder, sal to taste, pepper powder 1 teaspoon , 1 teaspoon of oil for shallow frying the oil .

For taco : 2 cups of refined flower, 1 teaspoon salt, water to kneed the dough.

For Garnishing and dip : 2 plums finely chopped, 1 seedless tomato finely chopped, 2 green chillies finely chopped, 1 fresh lemon , 1 teaspoon pepper powder, 1 tablespoon spring onions, 1 onions sliced , iceberg lettuce finely chopped, 2 tablespoon mayo, 1 teaspoon paprika powder, 1 tablespoon red chilly sauce .

Servings : 10  tacos,

Method : Firstly just make tacos first . preheat the oven at 180 degree centigrade. Take the baking rack outside . with a rolling pin just make few flat breads of refined flour . Cut those flat breads with a circular large cookie cutter or a steel bowl to make even round tacos. spike those tacos with a fork so that they don’t blow up once in the oven . Now keep it hanging on the rack as if they are clothes and you want then to dry up from both sides. Bake then at 170 degree for maximum 5 to 6 minutes. They are ready.

Meanwhile the tacos are on baking mode marinate the chicken mixing all the ingredients above for it . before adding the chicken just muddle up the ingredients so that its aroma is at best. marinate it for 10 minutes and grill it on a griller pan once they are smoky hot and well cooked.

For the final step mix lettuce , sliced onion salt lemon juice and pepper powder and give tacos its first base . then cut of fine strips of chicken and equally distribute among all taco’s . Top it with plum , tomato, spring onion , chilly, lemon juice and salt mixture . Lastly  Mayo , red chilly sauce and paprika in a smooth paste and garnish it on top. Serve it after all that hard work .

Whoof !!!!



Chapati Taco !!!


I was hungry , badly hungry one day …..opened the fridge saw boiled chicken some sandwich spread and few regular ingredients . Eureka I ended up making chapati taco. It was funny to find one Chapati left …one tiny teeny weeny chapati for my rescue. I could imagine something good out of it ….that’s where I am blessed…..have a look with my latest experiment in the kitchen ….

Ingredients : 1 cup shredded boiled chicken, 2 tablespoon cucumber and jalapeño sandwich spread , 1/2 cup  chopped bell pepper, 1 tablespoon chopped garlic, 1 tablespoon coriander chopped finely, 1 /2 cup grated carrot, 1/2 cup finely chopped onion, Olive oil for shallow toasting and saute .

6 to 8 Small size whole wheat  chapati’s

Servings : Filling prepared is well enough for 6 to 8 tacos.

Method : Mix all the ingredients above for filling except onion , coriander and chopped garlic. Sauté the garlic in olive oil and once they are brown take it out and mix it with the rest of the filling. In that same pan shallow toast the chapatis from both the sides to make it crisp and crunchy. Once done just fold the chapatis as taco’s  add the filling sufficiently and sprinkle onion and coriander . Mexican snack with a Indian twist is ready.