Desi-Mex (Tacos)
We created our own fusion desi-mex taco recipe, with some protein & veggies, making it an Indian-Mexican combo for an unique dining experience.
Ingredients
- 1 cup Cooked shredded chicken
- 1 cup Cabbage (finely shredded)
- 1 cup Carrot (finely shredded)
- 2 Red Onion (thinly sliced)
- 2 Green chillies (finely chopped)
- 1/4 cup Coriander Leaves/Cilantro (finely chopped)
- 1/2 tsp Kashmiri Chili Powder
- 1/4 tsp Black Pepper Powder
- 1/4 tsp Turmeric Powder
- Freshly Squeezed Lime Juice
- Cooking Oil
- Salt
Sauces
- Sriracha
- Mayo
- Green Chutney
Tortilla
- Ideal is your day to day wheat phulka
- (or) u can go with store bought corn tortilla or rotis
Instructions
- In a wok or iron pan, add 2 tsp oil. Once hot, add remaining half of the sliced onion, sauté till the raw smell goes – the onions should still be crunchy and not soft.
- Then add the curry leaves and mix. You will smell the aroma of the leaves.
- Next comes the chili powder, black pepper, turmeric and salt. Sauté till you see the onions glistening with the oil.
- Finally add the shredded chicken, toss well and cook for about 5 mins. Taste test and adjust salt and black pepper if needed.
- Make fresh phulkas or warm the tortilla.
Assemble the Tacos
- Spread green chutney on the phulka
- Add chicken and then the mixed veggies. More the veggies the better it tastes.
- Top it off with creamy sriracha mayo & sprinkle coriander leaves
Lakshmi's Tips
- Perfect dinner option or evening snack for the hungry school kids with leftover protein combined with fresh veggies.
- The protein could be leftover chana masala or paneer from your takeout paneer tikka masala 🙂
- For the chicken, either you can make your own shredded chicken or buy the Rotisserie chicken from Costco and de-bone/de-skin before using.