Method
Pico de Gallo
- Chop the tomatoes into about a ½ inch dice.
- Chop a medium onion. You want the onion pieces to be just a little smaller than your tomatoes.
- Smash and mince the garlic.
- Slice the jalapenos in half and remove the seeds and membranes. Dice the jalapenos into small pieces.
- Wash the coriander and trim the stems from about half of the bunch.
- Add the tomatoes, onion, garlic, jalapenos, and coriander to a medium bowl. Zest 2 limes and the juice from the limes into the bowl.
- Add 2 teaspoons salt and ½ teaspoon cumin.
- Gently toss and serve immediately, or chill for 1 hour and serve.
Restaurant Style Salsa
- Smash the garlic with the side of a knife and add to a food processor along with all the other ingredients.
- Pulse the mixture about 1 full second at a time until blended. Stop a few times to scrape down the edges so you get everything chopped up. Don’t go overboard or it will get too watery.
Avocado Tomatillo Salsa - Add all ingredients to blender. Blend on high speed until mixture is completely smooth.
- Taste the salsa after blending and adjust flavor, adding jalapeño, salt, cilantro, or onion as needed.
- Serve immediately or transfer salsa to airtight container and refrigerate.
Taqueria-Style Chicken Taco
- Add the olive oil, lime juice and Middleton’s Mexican Seasoning to a large bowl and mix together, add the chicken thigh and mix, making sure the chicken is fully coated with the Mexican marinade
- Let the chicken marinate for at least 15 minutes (or up to 24 hours in the fridge).
- After 15 minutes place chicken on a lined oven tray and cook at 200°C for 20 – 25 minutes or until chicken has a core temp of 75°C or above. Once chicken has cooked.
- After 15 minutes place chicken on a lined oven tray and cook at 200°C for 20 – 25 minutes or until chicken has a core temp of 75°C or above. Once chicken has cooked.
- Once chicken has cooked, rest the chicken for a few minutes then shred with two folks and transfer to a bowl. Don’t throw away the pan juices, you can drizzle them over the chicken.
- Set aside.
Building your tacos - Char your tortillas. Set a gas burner over medium high heat. Place a corn tortilla over the open flame. Let char for about 5-10 seconds (then flip with metal tongs and char the other side. This can also be don in a frying pan.
Assemble your tacos: - Top each taco with a generous amount of chicken, plus juices if there are any followed by the Pico de Gallo, Restaurant Style Salsa, Avocado Tomatillo Salsa and top with crumbled feta and sour cream.
Add garnishes as desired with tortilla chips and lime.
Chefs Tip:
For an authentic taco, char your tortilla over an open flame.
Try finishing with a squirt of fresh lime and orange juice.
This recipe can also be made Vegetarian by substituting the chicken with Plant Based Meat alternatives, you can still use our amazing Premium Plus Marinades to work it’s magic with it’s authentic flavour.
