Chicken tacos recipe

Spice up your midweek meals with these zingy chicken tacos. Ready in just over half an hour, Cajun spices, pickled onions and sautéed peppers combine for a real taste sensation in soft tortilla wraps. Balance the heat and cool off with low-fat yogurt and fresh iceberg lettuce, if you like.

Prep time: 15 minutes

Cook time: 20 minutes

Servings: 4 people

Preparation

  1. Toss the chicken in a bowl with the lemon juice, 100g yogurt and the Cajun seasoning. Season and set aside for 15 mins (or cover and chill for up to 24 hrs). Put the onion, vinegar, sugar and a pinch of salt in a small bowl and set aside to pickle.

  2. Heat 1 tbsp oil in a large frying pan over a high heat and fry the peppers for 10-15 mins until softened. Stir in the garlic and fry for 2 mins until lightly golden. Season with pepper and tip out onto a plate.

  3. Heat 1 tbsp oil in the pan over a high heat and use tongs to transfer the chicken to the pan. Discard any leftover marinade. Fry the chicken for 10 mins, turning often, until golden and cooked through.

  4. Meanwhile, dry-fry the tortillas in a separate frying pan over a high heat for 30 secs each side until warmed. Wrap in foil to keep warm.

  5. Stir the peppers through the chicken and heat through for 1-2 mins. Put the lettuce, chilli and 100g yogurt in small bowls and serve with the chicken and peppers, pickled red onion and tortillas.

Ingredients

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Ingredients

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Preparation

  1. Toss the chicken in a bowl with the lemon juice, 100g yogurt and the Cajun seasoning. Season and set aside for 15 mins (or cover and chill for up to 24 hrs). Put the onion, vinegar, sugar and a pinch of salt in a small bowl and set aside to pickle.

  2. Heat 1 tbsp oil in a large frying pan over a high heat and fry the peppers for 10-15 mins until softened. Stir in the garlic and fry for 2 mins until lightly golden. Season with pepper and tip out onto a plate.

  3. Heat 1 tbsp oil in the pan over a high heat and use tongs to transfer the chicken to the pan. Discard any leftover marinade. Fry the chicken for 10 mins, turning often, until golden and cooked through.

  4. Meanwhile, dry-fry the tortillas in a separate frying pan over a high heat for 30 secs each side until warmed. Wrap in foil to keep warm.

  5. Stir the peppers through the chicken and heat through for 1-2 mins. Put the lettuce, chilli and 100g yogurt in small bowls and serve with the chicken and peppers, pickled red onion and tortillas.