Chipotle and Beer Taco’s with Salsa Verde

On Wednesdays I like to cook up something quick and easy but really tasty! It is that part of the week when you just want to put your feet up and relax or get out and do something fun. So the mid-week meal series I will bring you, will have you enjoying your evenings without spending too much time cooking or cleaning!

 

 

I love tacos, they are easy and taste amazing. My dad has always made the best amazing ones, he would slowly cook the chicken until it fell apart and was full of flavor. Unfortunately he also likes to use lots of dishes while cooking so he isn’t always allowed in the kitchen! This is my quick, natural taco seasoning, you can put this on chicken, fish, prawns, steak or even eggplant for a vegetarian version, you can make quick tacos like my recipe or slow cook them on a weekend. You won’t buy the packet stuff again, the chipotle gives it a lovely smokey flavour which is perfect with the beer, it has a nice amount of spice which is balanced with brown sugar and you just use it the same way you would use regular taco mix.

I like to make my own sides, they are much cheaper and healthier than store-bought ones. I made a spicy green salsa which gives it some heat but not too much, it looks hotter than it is! I also like to have diced seasoned avocado, It is creamy, smooth and the lemon really enhances the flavour. You can make both, whilst the taco’s are cooking. I use corn tortillas and taco shells they are both gluten-free, if you like top your tacos with dairy free cheese.

You are also getting lots of great nutrients from this dish, avocado’s are high in oleic acid which is proven to prevent breast cancer, it also reduces cholesterol and its high folate levels reduce your chances of heart disease and strokes. The other ingredients used are also powerful cancer fighters such as Turmeric which can actually reduce prostate cancer and is good for fighting breast, skin and blood cancer, coriander reduces Endometriosis, cholesterol and aids with skin disorders. So it really is worth making this dish from scratch because that way you get all of these amazing benefits and no fillers or artificial flavours and you could double or triple the taco recipe and just store it in a zip lock for next time.

Any left over chicken taco mix is great on top of rice or with salad for lunch the next day.

Ingredients:

Tacos

  • 2 chicken breasts sliced
  • 1 yellow onion sliced
  • 1 red pepper sliced
  • 1/4 cup of gluten-free beer (optional)
  • 2 garlic cloves crushed
  • oil
  • salt and pepper
  • 1 tablespoon of corn starch
  • 1/4 cup of cold water
  • Gluten free taco shells and corn tortillas

Taco Seasoning: This will make extra you will only need 3 1/2 tablespoons save the rest in a jar for next time.

  •  1 1/2 tablespoons of chilli powder
  • 1 teaspoon of chipotle powder
  • 1/2 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1/4 teaspoon of cinnamon
  • 1/2 teaspoon of dried oregano
  • 1 1/2 teaspoons of cumin
  • 1 teaspoon of tumeric
  • 1/2 teaspoon of paprika
  • 1/2 teaspoon of brown sugar
  • 1 1/2 teaspoons of salt
  • 1 teaspoon of pepper
  • 1/2 cup of hot water

Salsa:

  • 1/2 jalapeno
  • 1/4 bunch of coriander
  • 1 large tomato
  • 1 teaspoon of crushed garlic
  • The juice of 1/2 a lime
  • 1/2 small onion

avocado

  • 1 avocado peeled and diced
  • The juice of 1/2 lemon
  • Salt and pepper

Directions

Heat 2 tablespoons of oil in a pan over a medium heat, add your sliced chicken and brown, then add your sliced onions, peppers and crushed garlic and cook for 4-5 minutes. While that is cooking combine all of your dry taco ingredients then add to 1/4 cup of boiled water and stir, pour the taco mix over your chicken. Mix together the corn flour and cold water then add to your dish also pour in the 1/4 cup of gluten-free beer, stir and bring to the boil then reduce heat and simmer for 12 minutes. While that is simmering make your salsa and avocado.

For the salsa simply put all of your ingredients into a blender until smooth then chill in the fridge.  For the avocado, you want to peel and chop it, then place the cubes in a bowl, squeeze over the lemon juice, sprinkle with salt and pepper then toss with a spoon. Heat your taco shells and tortillas in a bowl then serve with salad or rice and enjoy.

4 thoughts on “Chipotle and Beer Taco’s with Salsa Verde

  1. A Table in the Sun says:

    This recipe for taco seasoning looks terrific. I never buy the packaged stuff anymore, but also haven’t found the exact recipe for replacing it….until now. Thanks!

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