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Product

Smokey Paprika and Macadamia Chilli Chicken Tacos

If you are making these for kids (and they will love them), you can reduce the chilli flakes or use a mild chilli powder. These are great served with all the bits and pieces on a big platter in the middle of the table for everyone to make their own.

  • SERVES 4
  • PREP TIME 5 mins
  • COOK TIME 20 mins
  • DIFFICULTY Easy

Ingredients

For the rub
1 tablespoon smoked paprika
1 -2 teaspoons chilli flakes
½ cup macadamias
2 tablespoons macadamia oil
2 tablespoons vegetable oil
¼ cup brown sugar
2-4 cloves garlic, crushed
1 teaspoon salt (or to taste)
600g chicken thigh pieces, with the skin on

Warm salsa
1 tablespoon oil
1 small brown onion, finely sliced
1 small red capsicum, finely sliced
1 teaspoon ground cumin
1 punnet baby tomatoes, halved
salt and pepper to taste

To serve
8 medium tortillas, heated
1 cup crème fraiche or sour cream (or natural greek yoghurt for a healthier option)
2 avocados, smashed into guacamole with lime juice and salt to taste
2 cobs corn, steamed, lightly chargrilled on BBQ, kernels removed
1 bunch coriander sprigs
2 cups chopped iceberg lettuce
4 half lime wedges

Method

For the rub, place all ingredients in the bowl of a food processor and process to make a paste. Place the chicken in a bowl and spread the paste under the skin of each thigh. Marinate for at least an hour, or up to 3 hours.

Preheat the BBQ or oven grill. BBQ the chicken, turning for 10-15 minutes, or grill under a hot heat, turning for 10-15 minutes. Remove from heat and place in a bowl to cool slightly before cutting into bite size pieces.

For the warm salsa, place the oil in a frying pan over high heat. Add the onions and capsicum and cook, stirring occasionally for 2-3 minutes, reduce heat and cook a further 5 minutes until the mixture is soft and starting to caramelize. Add the cumin and tomatoes and continue to cook over a low heat for another 10 minutes, stirring, until the tomatoes are soft. Season to taste with salt and black pepper.

To serve, place the warm tortilla on a plate, spoon over the crème fraiche and guacamole and top with chicken, salsa and a good smattering of the remaining ingredients.
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