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  3. Chicken Fillet Tortilla with Tomato Salsa
  1. Recipes - Over 400 food, dessert & drink recipes

Chicken Fillet Tortilla with Tomato Salsa

Chicken Fillet Tortilla with Tomato Salsa – - Recipe

Taking the inspiration from Mexican taco, we elevate the dish by deconstructing it into elements that are colourful, tasty, and healthy. This recipe promises great flavours that can be quickly prepared, and still be restaurant-quality.

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Ingredients

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Chicken Fillet

  • Chicken Breast 2.0 egg
  • Paprika Powder 1.0 tsp
  • Cumin 2.0 tsp
  • Garlic Powder 1.0 tsp
  • Onion Powder 1.0 tsp
  • Thyme 1.0 tsp
  • Cayenne Pepper 0.5 tsp
  • Cooking Oil 2.0 tbsp
  • KNORR Aroy Sure All-In-One Seasoning Chicken Flavoured 800 g 1.0 tsp

Tomato Salsa

  • Knorr Pronto Tomato 2 kg 480.0 ml
  • Tomatoes, diced 340.0 g
  • Paprika, diced 340.0 g
  • Garlic, minced 1.0 tsp
  • KNORR Lime Seasoning Powder 400 g 1.0 tbsp
  • Water 1.0 tbsp
  • Cilantro, finely chopped 170.0 g
  • Brown Sugar 1.0 tsp
  • Chili (remove the stem, seeds, and rib), to taste
  • Red Onion, minced 0.5 chunk

Guacamole

  • Sour Cream 85.0 g
  • Salt and Pepper, to taste
  • Lemon Juice 1.0 tbsp
  • Ripe Avocados 2.0 item

Cilantro Mashed Potato

Plating

  • Cooking Oil 100.0 ml
  • Tortilla 2.0 slice

Taking the inspiration from Mexican taco, we elevate the dish by deconstructing it into elements that are colourful, tasty, and healthy. This recipe promises great flavours that can be quickly prepared, and still be restaurant-quality.

...

Method

  1. Chicken Fillet

    • In a bowl, mix in the paprika powder, cumin, salt, garlic powder, onion powder, thyme, cayenne pepper and black pepper to make a rub.
    • Coat all sides of the chicken breast. Put aside.
    • On a pan with the heat set to medium to high heat, add in your cooking oil. When hot, place in your chicken breasts with the rub and let it cook for about 6 minutes each side or until the meat becomes reddish brown in colour. Flip and let the other side cook too.
    • Slice into strips after letting the meat rest to preserve its juices.

  2. Tomato Salsa

    • Combine onions, garlic, KNORR Tomato Pronto, tomatoes, cilantro, brown sugar and KNORR Lime Powder in a bowl. For a spicier kick, add some chopped chili.
    • Refrigerate for at least 2 hours when done so that the flavours blend well.

  3. Guacamole

    • Cut the avocado in half, score the flesh with a fork, and remove it with a spoon. Discard seed and skin.
    • Mash with a fork, but don’t overdo it. Make sure that the avocado is still chunky.
    • Add onions, lemon juice, sour cream and season with salt and pepper to taste. For those who prefer their guacamole spicy, add some chili.
    • Seal with plastic wrap so that it does not brown. Refrigerate.

  4. Cilantro Mashed Potato

    • In a pot, add in your KNORR Potato Flakes and milk and mix until combined. Do not let the milk boil.
    • Season with salt and pepper.
    • Add in the minced cilantro.

  5. Plating

    • In a pot, add in your cooking oil, and set the stove to medium to high heat. Place in your tortillas and deep fry them until golden yellow. Season with salt.
    • On a plate, place a piece of fried tortilla. Spread your cilantro mashed potatoes on the tortilla.
    • Top with guacamole and your sliced chicken breasts.
    • Top the chicken with salsa and sprinkle some finely chopped red onions.
    • Garnish with cilantro.

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