Craving a quick and delicious meal? Dive into easy-to-make chicken tacos, packed with flavor and ready in a snap!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 people
Ingredients
• Salt and pepper to taste
• Two tablespoons of lime juice
• Two tablespoons of olive oil
• 1½ pound of boneless chicken thighs without skin
• Two tablespoons of taco seasoning
For the tacos
• One peeled and sliced avocado
• One lime cut into wedges
• ½ cup of fresh cilantro leaves – [efo ebolo]
• ¾ cup of shredded cheese
• Eight small flour tortilla wraps – warmed
Method
1. Sprinkle the chicken with taco spices. Combine with a tablespoon of oil and a splash of lime, ensuring the chicken is well-marinated.
2. Let it sit covered in the fridge for a minimum of 15 minutes, or even overnight for deeper flavor.
3. Using a spacious pan, warm the oil at a medium-high setting.
4. Place the chicken flat in the pan, allowing it to turn a golden hue and ensure it is fully cooked, typically around 4-5 minutes on each side.
5. If there’s too much chicken, cook in separate sets. Once done, let it cool and then chop into small, bite-sized chunks.
6. Lay the chicken pieces on the tortillas, garnishing with fresh cilantro and cheese. Enjoy your meal right away!
Sweet potato hash browns
Sweet potato hash browns are a vibrant and nutritious twist on the classic breakfast dish. Crispy, flavorful, and packed with goodness, they’re bound to become your morning go-to. Dive in and savor the difference!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 people
Ingredients
• One medium sized sweet potato
• One big egg
• Two tablespoons of vegetable oil
• Two tablespoons of cornstarch flour
• ½ teaspoon of onion powder
• Salt to taste
• ½ teaspoon of paprika
• ½ teaspoon of garlic powder
• ¼ teaspoon of pepper to taste
Method
1. Begin by skinning the sweet potato. Use a standard grater or your food processor’s grating feature to finely shred it.
2. Place the shredded sweet potato in a sieve and wash under tap water until it appears mostly transparent. Ensure you drain out any lingering water by pressing down firmly.
3. In a big mixing bowl, blend the shredded sweet potato with onion powder, garlic, smoked paprika, a pinch of salt and pepper, some flour, and an egg until combined uniformly.
4. Heat a couple tablespoons of oil in a non-stick pan. Scoop out ¼ cup portions of the sweet potato mixture into the pan, pressing them into patty shapes using a flat spatula.
5. Let each patty fry for roughly 3-4 minutes per side, or until they take on a golden, crispy texture.
6. Once done, shift them onto a plate lined with paper towels.
7. Enjoy while hot!
