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summer margarita & chicken tacos pairing

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 food pairing Alexis Delassaux

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.

Other countries
Global website
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Australia
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China
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Germany
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Italy
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Japan
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USA