Chicken Tacos Flow
Spiced chicken and peppers tucked into crispy tacos, finished with a creamy Cilantro Flow yogurt sauce and fresh herbs.
Ingredients
Instructions
Heat Oil: Warm 1½ tbsp olive oil in a wide pan over medium-high heat. Add paprika or smoked paprika and stir briefly in the oil until fragrant.
Cook Chicken: Add chicken strips in a single layer. Sprinkle cumin, turmeric, and Brisca Herb 'n' Salt to taste over the chicken. Cook, stirring occasionally, until browned and cooked through.
Add Peppers: Add diced bell peppers and sauté with the chicken until tender-crisp and slightly caramelized. Remove from heat.
Make Taco Bases: Cut tortillas into circles and brush lightly with the remaining olive oil. Drape them over oven rack bars and bake at 200°C for 6–8 minutes until crisp, or lay them flat on a baking tray and bake until crisp and lightly golden.
Prep Toppings: Place corn, diced red onion, avocado, and optional minced spicy red pepper in separate bowls.
Combine Yogurt Sauce: Add Greek yogurt to a bowl and pour olive oil over it. Mix until smooth, then whisk in Brisca Cilantro Flow until creamy. Stir in half of the minced cilantro.
Sauce Moment: Fill each taco with the hot chicken-pepper mixture. Top with corn, onion, avocado, and optional spicy red pepper. Drizzle generously with the creamy Cilantro Flow yogurt sauce and finish with the remaining minced cilantro. Serve immediately.
Made with:Cilantro Flow, Herb 'n' Salt
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Cilantro Flow
LE 350.00
Herb 'n' Salt
LE 150.00