created by chef Alexis Delassaux
To be paired with the Summer Margarita
created by chef Alexis Delassaux
To be paired with the Summer Margarita
summer margarita & chicken tacos pairing
INGREDIENTS
- recipe for 2 people
- 100g chicken fillet
- Dry marinade :
- 5g paprika
- 5g sweet chili powder
- 5g ground cumin
- 5g allspice
- 3g salt
- Red salsa :
- 5 red chilies
- 1 tomato
- 3 garlic cloves
- 1 red onion
- 10g tomato puree
- Pico de gallo :
- 3 tomatoes
- 1 red onion
- 1 red chili
- ½ bunch coriander
INSTRUCTIONS
Step 1
Mix all the spices together and rub over the chicken breast, chill for 1 hour.
Step 2
For the salsa roja, finely chop the ingredients. Slowly cook the chili, onion and garlic in a pan with olive oil and tomato puree. After 20 minutes add the tomatoes and cook for a further hour. Then blend until smooth.
Step 3
For the pico de gallo, finely chop all the ingredients.
Step 4
Cook the chicken breast in the oven at 200°C/390°F for 15 minutes, then slice finely.
Step 5
Warm the tortillas in a pan, then add the chicken, 1 spoonful of salsa roja and pico de gallo, and finish with a squeeze of lime.
