Mexican chicken tacos with sweet paprika and red pepper
Round up the family, tacos in 15 minutes!
I hope you love our Capsicana tacos as much as we do. We’ve blended authentic Mexican ingredients to give the seasoning mix a real depth, but made sure it’s mild enough to please everyone. I add a squeeze of fresh lime, soured cream, lettuce, a few jalapenos and Capsicana guacamole at home. Buen Provecho!
- 500g of chicken breast thinly sliced
- 1 onion, sliced
- 2 red peppers, sliced
- 2 chopped tomatoes
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- Coat the chicken with the seasoning mix. Heat 1 tbsp of oil in a frying pan and brown the chicken over a medium heat (for 3 mins), before stirring in the onions and peppers. Keep stirring until the vegetables have softened and the meat has cooked through (about 8 mins).
- In a separate bowl, add the salsa mix to the chopped tomato to create your fresh and zesty salsa.
- Unwrap the mini tortillas and either warm in a microwave for 20-30 seconds or dry fry in a hot pan. Just a few seconds on each side, until your mini tortilla starts to bubble.
- Wrap the chicken in the warm mini tortillas, top with fresh salsa, ready for everyone to enjoy together.
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