Bahia chicken tacos

Name: Bahia chicken tacos
Cook time: 30 min
Yield: 2

with cos lettuce, lime crema and sumac cashews

Ready in around 30 mins

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE SALAD AND THE VEGETABLES:
Cut the roasted capsicum into ½ cm slices and set aside. Remove the mint leaves from their stalks and roughly chop with the coriander, including stalks and set aside. Place the baby cos leaves into a serving bowl. Trim the ends off the carrot, peel, grate and add to the bowl. Just before serving drizzle with olive oil and season with salt and pepper then toss until well coated.
2. TO HEAT THE TORTILLA:
Fry pan option (preferred): Heat a non-stick frying pan over a medium heat and warm the tortilla for 20-30 secs on each side. Remove from the pan, cover to keep warm and repeat until all are heated. Oven option: Wrap the tortilla in tin foil and place in the oven for 4-5 mins.
3. TO COOK THE CHICKEN:
Remove the free-range chicken breasts from their packaging and pat dry with a paper towel then cut each breast into 5-6 even pieces and place into a bowl. Add the Bahia marinade and mix until well coated. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken and cook for 2-3 mins each side. Add the sliced capsicum and cook for a further 1-2 mins or until chicken is cooked through.
TO SERVE:
Place the warmed tortilla onto a chopping board then spread over some lime crema. Top with the cos salad and chicken. Sprinkle with chopped herbs and sumac cashews. Serve any remaining garnish on the side.