I go through moments of craving many things and tex-mex is one of them. At the same however, once you have had real Mexican, it is hard to go back. This is dish is my brain child of the two. A little bit tex-mexy a little bit authentic. A good go to for mid week dinners and you’ll nail nachos with these left overs.
Easy Chicken Tacos
500g chicken mince
2tbs olive oil
1 large onion, diced
4 cloves garlic, minced
3tbs ground cumin
1tbs ground coriander
2tbs tomato paste
1 can tomatoes
Fresh coriander and feta to serve
Heat the oil in a large skillet and saute the onion and garlic over a low heat for 10 minutes. Add in the dry spices and cook for a further 5 minutes. You may need to more oil here if it looks a little dry.
Once fragrant, add the chicken mince and mix until the chicken is cooked through. Stir through the tomato paste before adding the the can of tomatoes. Fill up the can with water, season, bring to the boil then reduce for 45 minutes.
Serve with crumbled feta and a sprinkle of fresh coriander and fresh tacos!