Directions
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Step 1
To make the tomato wine marinade, blend
Sauvignon Blanc Wine (1/2 cup)
,
Tomato (1)
,
Smoked Paprika (1 tsp)
,
Garlic (3 cloves)
,
Salt and Pepper (to taste)
, the juice of one Lime, and
Roasted Cumin Powder (1 Tbsp)
until smooth. Taste and adjust seasoning.
Step 2
Mix the strips of
Boneless, Skinless Chicken Breasts (500)
with
Fresh Cilantro (1/2 cup)
and
Lime (1)
strips well into the marinade. Leave for at least 10-15 minutes/ one hour.
Step 3
Heat
Garlic Infused Extra-Virgin Olive Oil (2 Tbsp)
l in a heavy bottom pan. Once hot, add the chicken in one flat lot. Sprinkle over with fresh chopped coriander, cumin powder, lime juice, smoked sea salt. Cook until done. Taste and adjust seasoning adding more lime juice etc if you like. Keep warm.
Step 4
Cut out 2 to 3-inch circles out of the
Whole Grain Taco Shells (6)
using a cookie cutter. Brush with
Garlic Infused Extra-Virgin Olive Oil (to taste)
, and place for a minute or two on a very hot grill pan.
Step 5
To each mini taco circle, add a spread of
Jalapeño Cheese Spread (2 Tbsp)
, top with
Salad Greens (to taste)
, juliennes of bell pepper. Top with cooked chicken.
Step 6
Sprinkle over
Smoked Paprika (to taste)
, a drizzle of garlic infused olive oil, a scatter of
Salad Greens (to taste)
. Finish off with a drizzle of
Sour Cream (2 Tbsp)
.
Step 7
Serve immediately and enjoy!
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