1 kg chicken fillet (cubed) 1 teaspoon ginger and garlic 1 teaspoon calistos prego and chicken spice 1 teaspoon Ina Paarmans cajun spice 1 teaspoon salt 1 teaspoon crushed red chillies 2 tablespoon nandos peri peri hot sauce 2 tablespoon tomato sauce 2 tablespoon mayonnaise 1 onion (chopped) 1 green pepper (cubed finely) 1 carrot (grated) 1 big curry spoon Olive oil 1 tablespoon butter 1 tablespoon creamy jalapeño sauce Taco recipe : Recipe credits : Old family recipe
1 cup flour ½ cup mealie meal 1 teaspoon salt 2 tablespoon oil Water (to bind dough) Oil (for frying)
Marinate chicken in spices and keep aside. In a pot add in butter, olive oil and onions. Once onions has turned pinkish add in chicken, peppers and cook till halfway done. Now add in carrots, sauces and cook till chicken is tender.
Add all ingredients into a mixing bowl and add in enough water to make a soft dough. Place dough onto a floured surface and knead. Make into small balls and roll out. Fry in hot oil and place a ladel into the center to make a bowl.
INFO & TIPS
To assemble :
1/2 tomato (cubed)
Creamy jalapeño sauce
Few lettuce leaves (tear into pieces)
Fill tacos with chicken filling and top with a dollop of cream cheese, tomatoes, lettuce and coriander. Serve with jalapeño sauce and lemon wedges.