Sticky Cajun Chicken Tacos with Ranch Dressing, Guacamole, Pico de Gallo, Radish & Corn

STICKY CAJUN CHICKEN – INGREDIENTS:

•     4 tortillas (plain, wholewheat, corn)

•     4 chicken fillets

•     30 grams Cajun spice

•     30 grams butter

•     60 ml BBQ sauce

•     Salt and pepper to taste

•     15 ml olive oil

•     200 grams iceberg lettuce, shredded

•     120 ml ranch dressing

•     120 ml pico de Gallo

•     80 grams corn kernels

•     4 radishes, sliced

•     1 red chili pepper, sliced

•     1 lime, cut into wedges

•     A handful of fresh coriander, chopped

•     Poppy seeds, to garnish

 

Method

1. Begin by preparing the Cajun chicken. Start by patting dry the chicken breasts with a paper towel and season both sides with salt and pepper.

2 Cut the chicken fillets in small bites. Rub Cajun spice all over the chicken, making sure they are well coated. Let them rest for about 10-15 minutes so that the spices penetrate the chicken.

3. Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter has melted, place the chicken breasts in the pan and cook for about 6-8 minutes on each side, until they are fully cooked and the juices run clear.

4. Once the chicken is cooked, pour in the bbq sauce and the butter. Allow the chicken pieces to bubble and caramelise in them for a few minutes. Turn off the heat and allow them to rest for a few minutes before serving.

5. Heat the tortillas until they are warm and slightly charred. This can be done on a pan or over a gas flame.

6. Assemble the tacos by smearing some ranch on the bottom, and placing a few strips of Cajun chicken on each tortilla. Top with shredded lettuce, pico de Gallo, corn kernels, and sliced radish.

7. Garnish the tacos with sliced chilli, chopped coriander, and poppy seeds. Squeeze a wedge of lime over each taco to add a citrusy kick.

8. Serve the Cajun Chicken Tacos immediately and enjoy!

 

Additional Recipes

BUTTERMILK RANCH DRESSING - INGREDIENTS

• 120 ml mayonnaise

• 60 ml buttermilk

• 60 ml sour cream

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp dried dill

• Salt and pepper to taste

Method

1. In a mixing bowl, whisk together the mayonnaise, buttermilk, and sour cream until smooth.

2. Add the garlic powder, onion powder, dried dill, salt, and pepper to the bowl, and whisk until well combined.

3. Cover and refrigerate the dressing for at least 30 minutes before serving to allow the flavours to meld together.

 

PICO DE GALLO – INGREDIENTS

• 3 medium tomatoes, diced

• 1/2 red onion, diced

• 1 jalapeno pepper, seeded and finely chopped

• 1/4 cup fresh cilantro, chopped

• 1 tbsp lime juice

• Salt and pepper to taste

Method

1. In a mixing bowl, combine the diced tomatoes, red onion, jalapeno pepper, and chopped cilantro.

2. Drizzle the lime juice over the mixture and toss until the ingredients are evenly coated.

3. Season with salt and pepper to taste, and mix well.

4. Cover and refrigerate the pico de gallo for at least 30 minutes before serving to allow the flavours to meld together.

 

GUACOMOLE - INGREDIENTS

•     2 ripe avocados, peeled and pitted

•     1/2 red onion, finely chopped

•     1 jalapeno pepper, seeded and finely chopped

•     1/4 cup fresh cilantro, chopped

•     1 lime, juiced

•     Salt and pepper to taste

 

METHOD

1. In a mixing bowl, add the peeled and pitted avocados, and mash them with a fork or potato masher until they are chunky.

2. Add the finely chopped red onion, jalapeño pepper, and chopped cilantro to the bowl, and mix well.

3. Squeeze the juice of one lime over the mixture, and stir to combine.

4. Season with salt and pepper to taste, and mix well.

5. Cover and refrigerate the guacamole for at least 30 minutes before serving to allow the flavours to meld together.

6. Serve the guacamole with your Cajun Chicken Tacos, and enjoy!